Here are some great ways to cook asparagus.
Let’s begin with how to sauté asparagus. Start by slicing asparagus spears into one-inch pieces heating a splash of olive oil in a wide skillet over medium-high heat. Next, you add the asparagus pieces to the hot pan and sprinkle with about a teaspoon of salt per pound of asparagus. Toss for two to three minutes until the skin is bright green and there's still some bite to it. You don’t want to sauté them for so long they lose all their firmness. Season with salt and pepper to taste. parmesan cheese'
The oven-roasted method. On a baking sheet, toss the trimmed spears with enough olive oil to coat, and season with salt, pepper, and garlic powder to taste. Then roast the asparagus in the oven at 425 degrees F for 20 to 25 minutes. Get a little fancy with a balsamic orange drizzle.
How do you cook asparagus so it doesn't get soggy?
Soggy asparagus is usually the result of overcooking. "No matter what preparation you opt for, asparagus doesn't need to be cooked for long. In general, higher temps and quicker cooking time are key to a crisp texture. If you cook low and slow, the inside will overcook before the outside has a chance to get to your desired color. And be especially mindful with thinner stalks.
The desired color should be bright green, like fresh grass or tree leaves. If your asparagus has veered into military fatigues, it's gone too far.