When is asparagus season?

Asparagus season typically begins during late February and continues into the spring months, with its peak harvest period from April to June. If you are shopping for asparagus locally, always shop during these months. However, in the United States, it is not uncommon to find good asparagus in grocery stores year-round.

Do I need to blanch the asparagus first?

This can help to kickstart the cooking process, especially when using thick asparagus spears, but we don't find this to be necessary. Simply pan-fried until tender, and enjoy!

How do you cook asparagus so it's not stringy?

To prevent asparagus from being stringy, it's important to trim the tough woody parts off of the bottom of the asparagus spears and cook until perfectly tender. If it's overcooked, it can be stringy and soggy.

Should asparagus be crunchy or soft when cooked?

This is really a personal preference, but in our opinion, the ideal texture when cooking asparagus is tender, yet crisp. The asparagus should be slightly crunchy, but not overly firm or woody. If the asparagus is too soft, it will be stringy, as mentioned above.

Is asparagus freezer-friendly?

We wouldn't recommend freezing asparagus. Asparagus is known for it's high water content, and freezing it can greatly alter the texture of the veggies, making them chewy and fibrous.

Pan Fried Asparagus

Description

Making perfectly Pan-Fried Asparagus at home requires just 3 simple ingredients and less than 10 minutes! It’s the perfect side dish to serve alongside virtually any main during the Winter and Spring seasons.

Ingredients

3 tablespoons olive oil
1 lb. asparagus spears
¾ teaspoon salt
3 cloves garlic, minced
Black pepper, to taste

Equipment Needed

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Instructions

Prepare the asparagus. The lower ends of asparagus spears can be tough and woody, and unpleasant to eat. For best results trim or snap the last inch or two off of each spear, leaving behind tender asparagus spears. Then, thoroughly rinse, pat dry, and set aside.
Pan fry for 5-6 minutes. Heat olive oil in a large pan over medium heat. Once the oil is hot, add the fresh asparagus spears and season with salt. Cook, tossing the asparagus for about 5-6 minutes, until a bright green color and slightly tender.
Add garlic. Add the minced garlic to the pan and cook the asparagus for another 1-2 minutes, tossing to combine.
Serve. Once the asparagus is fork tender, remove from the heat and season with additional salt and black pepper to taste. Enjoy immediately while warm!

Notes

How to Store Fresh Asparagus: Wrap the bottom of the asparagus spears in a moistened paper towel and store in an airtight container. Or, for longer storage, stand the asparagus upright in a container containing about 1 inch of water, similar to fresh-cut flowers. Cover the tops of the spears with a plastic bag and refrigerate until ready to use.
How to Store cooked Asparagus: Cooked asparagus is best enjoyed fresh, but can be refrigerated for 2-3 days in an airtight container. Reheat gently in a hot pan or microwave until just warmed through again.
Asparagus Texture: This is a personal preference, but in our opinion, the ideal texture when cooking asparagus is tender, yet crisp. The asparagus should be slightly crunchy, but not overly firm or woody. If the asparagus is too soft, it will be stringy

Prep Time: 5 minutes
Cook Time: 8 minutes
Category: Appetizer
Method: Stovetop