It’s finally spring and with the new season comes the bounty of seasonal produce, my favourite being Asparagus. Knowing how to cook asparagus is essential to having an enjoyable eating experience, and today I’m going to share how you cook asparagus PERFECTLY every time!
How to Cook Asparagus 101
Asparagus can be a challenge to cook because the tops require a little more care than the bottom tips; because the tops are delicate like a flower, while the bottoms tips can be woody and toothsome. So knowing how to cook asparagus well- in the oven or on the bbq- requires understanding how to handle both.
Bend and Snap
People often ask where to cut the asparagus, and it’s simple, just grab a sprig, bend and snap; and the asparagus will snap in the perfect place. If symmetry is your jam, once you bend and snap, then trim the ends to even out the lengths.
Protect the Babies
The tender flowers at the tops of the asparagus requires the most babying, in that if you don’t over them, they will burn and shrivel- not ideal when you are trying to impress at the dinner table.
The solution is simple, cover the tips with foil until the very end of cooking. Protecting your investment is the secret to tasty asparagus every time!
Dress It Up in Love…an homage to Madonna 😉
Asparagus on its own can be bland and somewhat boring; now, this isn’t to say it has to be this way, but it means some fluffing is required. And this is where this recipe takes shape.
Roasting asparagus is great BUT roasting it with crispy Panko, grated parmesan, chopped pistachio and herbs is some next level sh*t you need to get behind.
This recipe is done in the oven but it can easily be done on the BBQ (necessary as we careen toward the hot, “don’t turn on the oven” season). And it’s easy as ever because a) no clean up re: parchment paper and b) there are ZERO complicated techniques…I mean, if you putting asparagus in the oven is a problem for you, we might need to chat 1on1 lol.
All in all, this recipe is easy, delicious and impressive. Get into it..!
Crispy Roasted Asparagus
- 1 bushel fresh asparagus
- 1 tbsp olive oil
- 1 tsp melted butter
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt, divided in half
- 3 tbsp panko crumbs
- 2 tbsp raw pistachio, chopped into crumbs
- 1/2 tsp sugar
Preheat oven to 395F. Line a baking sheet with parchment paper.
Prepare you asparagus by snapping the tips. Toss with olive oil and half the salt. Lay flat on the baking sheet, cover the tips with foil and bake for 12 minutes.
MEANWHILE…in a bowl combine the garlic, oregano, salt, Panko, pistachio, sugar and butter.
Remove the asparagus from the oven, take off the foil, spoon the crispy mix evenly over the asparagus and bake in the oven for an additional 5-10 minutes.
Remove from the oven and serve hot; or cool completely and serve as a cold salad.