How to cook asparagus so that it tastes good?
Asparagus season is one of those times of the year that we can hardly wait. We love asparagus. In the farm shops in Bavaria there's usually asparagus from the Bavarian asparagus regions around Schrobenhausen, Abensberg or Straubing. The sandy soils between Landshut and Ingolstadt provide the nutty aroma of the asparagus. We make sure that it comes from these regions if possible. Then it is at its freshest. We also eat sustainably, because this way the transport routes are the shortest. But how do you cook asparagus so that it really develops its flavor? How long is the cooking time for asparagus? The unexpected answer: it's best not to cook it at all. This time we tried a tip for preparing asparagus that we saw on a TV cooking show. This sounded exciting. So I wanted to try them out.
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On Pinterest we have Asparagus recipes and collected tips.
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How do you make asparagus?
Under no circumstances should you cook asparagus in water. This means it loses its taste. It is better to steam the asparagus in the oven. For this type of preparation, you peel the asparagus and cut off the ends until you get to the juicy part. Place the asparagus pieces in baking paper. Aluminum foil is also possible. Spread butter on the asparagus pieces. You can add some sugar and salt to it. However, we avoid it because we like the natural taste of asparagus.
Then you fold the paper around the asparagus and pack the asparagus pieces. Place these packets on a baking tray and put them in the oven at 15 degrees for about 200 minutes. This will turn the ends of the asparagus slightly brown. The asparagus itself, on the other hand, is tender as butter. You can add a slice of lemon, but we didn't. We wanted to taste the intense asparagus taste. This method of asparagus preparation is perfect if you want to taste the asparagus unadulterated. If you cook it in salt water, it loses this intense taste.
What you need to cook asparagus
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Alternatively, you can use the asparagus in one Asparagus pot * steam with a little water. Such a pot is particularly high. This means that whole spears of asparagus fit in. In the asparagus pot you can also cook the vegetables without butter, which should taste even better.
How much asparagus per person?
It depends on what you want to prepare with it. If asparagus is to be the main dish, then calculate 500 grams per person. You don't peel green asparagus. Therefore, 375 grams per person is enough for a main course. If you serve asparagus as a side dish with ham, schnitzel or fish, then we calculate around 300 grams per person.
Cooking time asparagus
How long it takes to cook asparagus depends on the thickness of the asparagus spears. We had fresh asparagus up to two centimeters thick. I read in a blog that oven-baked asparagus needs to stay in the oven for up to 45 minutes. However, I cannot confirm this. We left it in the oven at 20 degrees for about 200 minutes. That was enough for the asparagus to be tender. It still has a bit of a bite to it, but it is cooked. If you like it softer, you can leave it in the oven for a few minutes longer.
What goes well with asparagus?
Of course you can serve asparagus with ham and hollandaise sauce. This is a light lunch. However, it doesn't keep you full for long. This time we fried a pork chop instead and served it with cranberries. We also prepared some potato pancakes as a side dish. This makes the dish more substantial and ensures that you don't feel hungry just two hours after eating asparagus. When asked how to cook asparagus, we definitely discovered a new method. We will definitely use these more often in the future.
A tip from blogger colleagues on how to cook asparagus
Cook the asparagus in the steamer. With different cooking times, root vegetables, leafy and fruit vegetables, rice or pasta can be prepared easily and vitamin-friendly.
You can use a steamer, for example Order here *.
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How do you cook your asparagus?
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Photos How to cook asparagus: Copyright Monika Fuchs and TravelWorldOnline. All rights reserved.
Text: How to cook asparagus: Copyright Monika Fuchs and TravelWorldOnline. All rights reserved.