Vegetables
How to cook asparagus
Learn simple ways to cook asparagus, including pan-frying, roasting and boiling, with timing tips and serving ideas.
At a glance
Quick answer
Pan-fry asparagus for 6–8 minutes, roast at 220°C/200°C fan for 10–15, or boil/steam for 3–5. Thick spears need longer; stop when bright green and tender with a slight bite.
Prepare asparagus
Rinse and dry the spears. Snap or trim away the woody base; thick stalks may benefit from peeling the lower third.
Pan method
Heat a little oil in a wide pan. Add asparagus in one layer and cook over medium-high heat, turning, until browned in places and tender.
Oven method
Toss dry spears with oil, salt and pepper. Roast in one layer at 220°C/200°C fan for 10–15 minutes.
Boiling or steaming
Boil in shallow salted water or steam over simmering water for 3–5 minutes. Drain immediately and add butter or lemon.
How long asparagus takes
Pencil-thin spears can take only 3 minutes; thick spears may need 8 in a pan. Test the thick end with a knife.
What to serve with asparagus
Serve beside salmon, fold into scrambled eggs or add to pasta with lemon and Parmesan. Buy only what one or two people will use within a couple of days.
Common mistakes
Wet asparagus steams instead of browning. Overcooking removes its fresh bite, while untrimmed woody ends remain stringy.
Frequently asked questions
Do I need to peel asparagus?
Only very thick or fibrous spears benefit from peeling the lower third.
Can asparagus be eaten raw?
Yes when very fresh and thinly sliced, though cooking makes thicker stalks more tender.