Some of the commonly used cooking methods for asparagus are steaming, boiling, sauteing, roasting, grilling, and microwaving. The cooking time will vary depending on the freshness and size of the asparagus you are cooking. It is important to check for a crisp-tender doneness to ensure that it does not become overcooked for your
asparagus recipes. See more helpful asparagus tips below.
- One pound of fresh asparagus equals 16 to 20 spears, 3 cups trimmed, or 2 1/2 cups of cooked asparagus.
- If you need to store asparagus for more than 3 days, store them loose so that air can circulate through the spears, discouraging mould from developing.
- Limp asparagus can be refreshed by trimming off the ends of the stalks and placing them stalk side down into a glass holding 1 1/2 to 2 inches of cold water, place a plastic bag over the tops and then store in the refrigerator for approximately 1 1/2 to 2 hours.
- Avoid cooking asparagus in an iron pot. Asparagus reacts to iron and can causes discoloration of the asparagus spear and the iron pot.