Oven-Roasted Asparagus

Best Ways to Cook Asparagus (Quick Guide)

The best and easiest way to cook asparagus depends on what you're after: flavour, texture or maximum nutrients.

• Roasting brings out the best flavour with lightly crisp edges.
• Sautéed asparagus or pan-cooking with a lid (in its own steam with a little olive oil) is one of the healthiest methods, preserving nutrients without water.
• Boiling (the classic French method) works, but can dilute flavour if overdone.

In all cases, the key is the same: cook asparagus briefly so it stays vibrant, tender and full of flavour.

How to Choose Fresh Asparagus

For best results, start with the freshest bunch of asparagus you can find that's in season from around April to June.

Please don't buy the smelly, wet, extra dry or wilted ones that are selling off for an extra cheap deal. Even I have been tempted before but alas, this is false economy! The result will be very underwhelming. I may be stating the obvious but it's important.

Look for:

• Firm heads with tightly closed tips - not wet or wilted.
• Bright green or white asparagus stalks
• Stems that aren't too dry, brown or woody at the ends.

Thicker or thinner spears don't matter as much as freshness. Ideally cook on the day of purchase, or store in the fridge for up to 2 days.

How to Roast Asparagus in the Oven

This easy method works for both green and white asparagus.

• Preheat oven to 200°C / 400°F (180°C fan)
• Trim off the dry ends (about 1-2cm)
• Lightly peel thicker stalks at the ends for better texture and remove the bigger triangle skins at the base. This makes them easier to digest (top tip from Chef Excoffier in Paris's 7th arrondissement)
• Lay in a single layer on a rimmed baking sheet
• Drizzle over 1-2 tablespoon of olive oil (or a little butter), salt and milled black pepper
• Roast for 8-12 minutes, depending on thickness.

Optional: add bread crumbs or nuts (hazelnuts or almonds) for extra texture. Ever since being served hazelnuts in a chic Parisian restaurant, I discovered this great combination.

How Do you Know When It's Done?

It's simple. You know it's done if a sharp knife can cut easily through the middle of a spear. Avoid any longer until they turn mushy.

Pan-Cooked Asparagus (Chef Method)

Another excellent way to cook asparagus is in a pan with a lid, using a little olive oil and letting it cook in its own steam. This method preserves nutrients and flavour even more than boiling - and is widely used by chefs.

What to Serve with It

Roast asparagus is great for entertaining as it's so easy and quick to prepare. It's also versatile and goes with so many meats, poultry, fish, seafood plus many vegetarian dishes.

As it's a Spring vegetable, the rule of thumb is that it goes well with seasonal produce - such as fresh herbs, new potatoes, peas, lamb, steak, veal, sea bass and scallops. It's particularly good with parmesan, cream and eggs - and we also love it with toasted nuts. Here are some accompanying recipe ideas:

• Smoked beurre blanc sauce with salmon
• toss into this French potato salad
• Béarnaise sauce or hollandaise sauce
• Parmesan cheese sauce (from my recipe for asparagus clafoutis)
• a simple squeeze of lemon juice
• Corsican mint omelette
• Corsican cheese lasagna
• Throw in some nuts: almonds, hazelnuts or walnuts for added texture.