This easy-to-cook vegetable is even easier to ruin.
You simply can’t beatasparagus.
Cooking asparagus is simple, but it’s also easy to mess it up.
Credit: Photo: Caitlin Bensel; Food Stylist: Torie Cox
Don’t Overcook It
The number one mistake made when preparing asparagus is overcooking it.
Another way to prevent overcooking is to shock the asparagus in an ice bath.
Once you remove asparagus from the heat, pour the veggies into a bowl of ice-cold water.
Don’t buy stalks that look dried out, shriveled, or look less than fresh.
Set your alarm an hour earlier to get the best pickwe promise it’s worth it.
When choosing asparagus at the farmers' market, look for firm stems that don’t easily bend.
Choose stems that are vibrant green with closed buds or crowns and healthy, not woody, ends.
But in my experience, that wastes a lot of good asparagus.
Cut off any hard ends (no more than an inch) andtrim feathery tipsbefore you start cooking.
That way, the asparagus will be ready to eat as soon as it’s cooked.
Don’t Buy It Too Soon
Don’t let fresh asparagus waste away in your fridge!
It’s best the first few days after it’s purchased.
Check out theseasparagus recipesfor inspiration.
Don’t Buy It CannedPlease
Don’t take the shortcut while asparagus is in season.
Plus, canned asparagus is always mushy.
But if you’re able to splurge, fresh asparagus is always best.
