cooking vegetables

Learn how to cook asparagus 6 ways! You can prepare this fibrous vegetable by either boiling, steaming, roasting, sauteing, broiling, or pan-roasting.

How to Cook Asparagus

asparagus spears (trimmed)

water

salt

Water (enough

olive oil

Kosher salt (as needed for seasoning)

Black pepper (as needed for seasoning)

asparagus spears

black pepper

unsalted butter

Trim off the tough bottoms of the asparagus, about 1 to 2 inches.

In a large pot add water and salt. Bring water to a boil, and then add the asparagus.

Cook asparagus until bright green and fork tender, about 1 to 3 minutes.

If not eating right away, transfer asparagus to an ice water bath to stop the cooking process. Reheat when ready to use and season before serving.

Boiled Asparagus

Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Place steaming basket into the pot and then the asparagus. Cover and heat on high, water should be steaming.

Once the steam builds, cook the asparagus until bright green and fork-tender, about 2 to 4 minutes.

If not eating right away, transfer steamed asparagus to an ice water bath to stop the cooking process. Reheat when ready to use and season before serving.

Steamed Asparagus

Set the oven rack in the center position. Preheat to 400°F (204ºC).

Place asparagus on a sheet tray, coat with olive oil, and season with salt and pepper. Line tray with foil for easier clean up.

Roast for 5 minutes, and then shake the pan a few times.

Roast another 3 to 5 minutes, until the asparagus are browned on the edges and tender.

Roasted Asparagus

Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.

Heat a large saute pan over medium-high heat, alternatively, use a wok if stir-frying.

Once hot, add the olive oil or butter.

Add in the asparagus spears and saute until tender and lightly browned, 3 to 5 minutes.

Season with salt and pepper.

Sauteed Asparagus

Set the oven rack to the upper position, about 6-inches away from the upper heating element.

Set oven to broil, use the high setting if that’s an option.

Broil until the asparagus are lightly browned on the edges and tender, 8 to 10 minutes.

Broiled Asparagus

Heat a large saute pan over medium-high heat.

Add the olive oil and butter, once the butter is melted add in the asparagus.

Use tongs to coat the asparagus in the oil and butter.

Cover and cook until the asparagus are bright green and crisp, 3 minutes.

Remove cover and turn heat to high. Season with salt and pepper.

Sear the asparagus, moving with tongs as needed until browned on the outside, 3 to 5 minutes.

Pan-Roasted Asparagus

Learn how to cook broccoli 5 different ways by microwaving, steaming, sauteing, roasting, and boiling! This cruciferous vegetable cooks up in minutes.

How to Cook Broccoli (5 ways!)

broccoli florets 12 ounces (trimmed to about 2-inch long and wide pieces)

broccoli florets (trimmed to about 2-inch long and wide pieces)

olive oil (divided)

extra virgin olive oil

sugar (optional)

Place broccoli florets in a microwave safe bowl or container.

Add water and tightly cover with plastic wrap or a plate that covers the top of the dish.

Microwave for 3 minutes. Very carefully lift the lid to check if the broccoli is bright green and crisp tender.

Microwave an additional 1 to 2 minutes if needed.

Microwaved Broccoli

Fill a medium pot with enough water on the bottom to not touch the steamer basket.

Add the steamer insert and then the broccoli on top.

Cover and bring the water to a boil over medium-high heat.

Once the steam builds in the pot (this will take a few minutes), cook the broccoli until bright green and crisp tender, about 3 to 5 minutes.

Steamed Broccoli

In a large pot add water and salt, and then bring water to a boil over high heat.

Add the broccoli florets and cook until bright green in color and crisp tender, about 1 to 2 minutes.

Transfer broccoli to a bowl filled with 4 cups water and 4 cups ice to stop the cooking process, about 5 minutes. If eating right away this step can be skipped.

Boiled/Blanched Broccoli

In a medium bowl combine broccoli florets with 1 tablespoon olive oil, salt, and pepper.

Heat a large 12-inch saute pan or wok over medium-high heat, then add in 2 tablespoons of olive oil.

Carefully add the broccoli to the pan in a single layer. Allow to cook for 2 minutes without stirring. The broccoli should begin to brown.

Add the water and cover, cook until broccoli turn bright green and crisp, 2 minutes.

Carefully take of the cover and saute until water has evaporated and broccoli has a crisp-tender texture, about 2 minutes.

Taste broccoli and season as desired. Serve warm.

Sauteed/Stir-fried Broccoli

Set the oven rack to the center position. Preheat to 500ºF (260ºC).

Place a sheet pan in the oven to preheat before adding the broccoli.

Cut the florets into about 2-inch wide and long florets. Remove some of the tough outer peel from the stalks.

In a medium bowl toss broccoli with olive oil, sugar (if using), salt, and pepper.

Remove the hot pan from the oven. Carefully and quickly transfer the florets to the sheet pan.

Roast until the stalks and crowns are tender and browned, 9 to 11 minutes.

Roasted Broccoli

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How to Cook Asparagus

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