This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare asparagus
Preparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this.
278 K 3.6/5 (188 reviews)
35 min.
Easy
1.75 €
4 Hows to prepare asparagus
1 IngredientLast modified on: June 26th 2013
For 4 Hows to prepare asparagus, you will need:
- 1
250 g Asparagus - Total weight: 250 grams
Times for this recipe
Preparation: 30 min.
Cooking: 7 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Peel the asparagus: cut 1 cm (1/2 inch) off the bottom, then peel with a vegetable peeler from the bottom upwards, stopping before you reach the tip.
You can see how to do this in the video at the side.
You can see how to do this in the video at the side.
Stage 2 - ⌛ 5 min.
Rinse the peeled asparagus under running water, paying particular attention to the tips that have not been peeled.
Stage 3 - ⌛ 7 min.
Bring a large pan of water to the boil, add salt and plunge in the asparagus. Cook for about 7 minutes.
Stage 4 - ⌛ 1 min.
Check if cooked by sticking a knife into a spear towards the base. It should go through the asparagus quite easily (like through butter).
Stage 5 - ⌛ 5 min.
Take the asparagus out of the pan and drain thoroughly.
Stage 6
Lay the spears on absorbant paper to wait.
Your asparagus is ready.
Your asparagus is ready.
Remarks
If the asparagus spears stay wet once cooked, they risk giving off water when eaten or when used in a recipe. This is why it is important to drain them well after cooking, even using a salad spinner.
You will find a lot of recipes that advise cooking asparagus "in a bundle". I don't find this particularly effective; simply cooking them in boiling water is far quicker.
You will find a lot of recipes that advise cooking asparagus "in a bundle". I don't find this particularly effective; simply cooking them in boiling water is far quicker.
Keeping: 1 day in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 6 RDI=2 % | 10 RDI=1 % | 0 | 70 RDI=4 % | 290 RDI: 4 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 0 | 30 RDI=1 % | 120 RDI: 1 % |
| Per piece | 1 RDI=1 % | 2 RDI=0 % | 0 | 20 RDI=1 % | 70 RDI: 1 % |
How much will it cost?
- For 4 Hows to prepare asparagus : 1.75 €
- Per How to prepare asparagus : 0.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Asparagus
Like these other recipes: Filet mignon with asparagus, Creamy asparagus and meat timbale, Asparagus "en petit pois", Asparagus and spinach gratin, White asparagus salad, ... See them all 5
Other recipes you may also like
Cubed salad
For this fun salad, all the ingredients are cut into small dice, hence the name. August 4th 2014105 K4.3 50 min.
Oaty walnut cake
This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture. April 19th 2015102 K 15 2 hours 35 min.
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals. May 4th 2011254 K 43.9 1 hour 7 min.
"Land and sea" kebabs
For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer. May 10th 2023118 K5 45 min.
Brioche feuilletée (flaky brioche)
For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible. November 10th 2013138 K 24.6 3 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.