Your In-Season Help guide to Cooking (and Eating) Asparagus

 

How to prepare asparagus

Video taken from the channel: Co-op


 

How to cook Healthy Asparagus in One Pan Super Simple

Video taken from the channel: Recipe30


 

Asparagus Is In Season

Video taken from the channel: The Chef’s Garden


 

3 Asparagus Recipes | In Season

Video taken from the channel: The Domestic Geek


 

How to Cook Asparagus in a Pan

Video taken from the channel: Timothy Schweitzer


 

Perfect Asparagus Recipe

httpv://youtu.be/mGTZ_5c6Rw?rel=0&modestbranding=1

Video taken from the channel: The Bald Chef


 

cooking for one: it’s asparagus season

Video taken from the channel: lemoncrinckles


 

3 Asparagus Recipes | In Season

Video taken from the channel: The Domestic Geek


 

Eating Seasonally: Spring

Video taken from the channel: girl in calico


 

How to Make Perfect Grilled Asparagus | The Stay At Home Chef

Video taken from the channel: The Stay At Home Chef


 

How to Cook Asparagus in a Pan

Video taken from the channel: Timothy Schweitzer


 

Spring Season Foods How to Eat Seasonally in Spring

Video taken from the channel: Embracing Harvest


 

Perfect Asparagus Recipe

httpv://youtu.be/mGTZ_5c6Rw?rel=0&modestbranding=1

Video taken from the channel: The Bald Chef


 

cooking for one: it’s asparagus season

Video taken from the channel: lemoncrinckles


Fill a glass or jar with a couple of inches of water, and trim your asparagus stalks woody ends by 1/4–1/2 inch. Then, place the stalks in the jar as you would flowers. Cook and enjoy it within a couple of days. If the aroma of asparagus is a bit much for your fridge, cover the stalks with plastic wrap. Slice thin, fresh asparagus and add to a salad, or serve whole spears alongside your favorite dip.

Health benefits: Eating this tender veggie is an excellent way to help protect yourself against heart disease, as it contains lots of folate, as well vitamins E, A, and C. Known to be tender and sweet, asparagus cooks very quickly. The Romans even coined the phrase ‘faster than cooking asparagus’. Shorter cooking times are better to preserve the nutrients.

Ideally, cooked asparagus should have tender tips, and their stalks, a slight crunch. First, prepare by washing and trimming the woody ends of the stalks. Whether you boil, roast, fry, bake or serve it naked and raw, crisp-tender asparagus has the potential to become the star of any breakfast, lunch or dinner this season. Chop your asparagus–it will cook faster and absorb more flavor.

2. Next, sauté some garlic, crushed red pepper and anchovy paste in a glug of olive oil over medium heat. Rather than eating mediocre asparagus all year, fresh, local asparagus should be embraced wholeheartedly while it’s in-season. Truly fresh asparagus is vastly superior in flavor and texture to asparagus that has been shipped across the country or, especially, around the world. Here at Eat Like No One Else, we are all about eating seasonally.

I encourage people to eat food when it’s in season and eat it often. With modern transportation and refrigeration we can enjoy many things year round that we never would have before. There are some things that I buy year round even if the area I live in can’t currently grow them. Asparagus — the green vegetable known for its slender spears — is often one of the first signs of spring. (1,2) It’s a natural addition to many spring dishes, from veggie-packed frittatas to salads. Tender spring asparagus is delicious raw in a salad, simply roasted, baked into crisp “fries” with panko and parmesan, or starring in various other preparations, like our Asparagus Frittata recipe.

Using asparagus Asparagus can be served hot or cold and needs only minimal cooking time (if any). Every part of the vegetable can be used. Trim tough ends prior cooking and use to flavour soups or stocks (or add remaining asparagus to soups).

List of related literature:

To cook as PARAcus up Ric HT: Tie the asparagus into bundles 8 to 12 stalks to a bundle – and stand them up in a tall pot with about 3 inches of boiling salted water in it.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Season lightly with salt and roast until well browned in spots, then lower the heat to 350°F (375° for a conventional oven) and cook until tender, about 30 minutes; you may need to take one vegetable out sooner than the rest.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

COOK THE ASPARAGUS AND PANSOTT: Cook asparagus tips in a small saucepan of boiling well-salted water until crisp-tender, about 2 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

For instance, I love asparagus, but I usually only eat it during the few months a year that it is in season in my region.

“Everyday Witchcraft: Making Time for Spirit in a Too-Busy World” by Deborah Blake
from Everyday Witchcraft: Making Time for Spirit in a Too-Busy World
by Deborah Blake
Llewellyn Worldwide, Limited, 2015

Toss the trimmed asparagus with oil and then season with salt and pepper; lay asparagus spears in single layer on heavy-rimmed baking sheet (I like to line it with foil for easy cleanup).

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Stir in the asparagus, garlic, and salt, cover, and cook for just a minute or two, or until the asparagus is not quite tender—neither too crunchy nor all-the-way soft—as it will

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

I start roasting asparagus as soon as it begins appearing in my farmers’ market in the early spring; it heralds a favorite time of year.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Stir in shallots, garlic, ¹∕ teaspoon salt, and pepper and continue to cook, stirring often, until asparagus is crisp­tender, about 4 minutes; transfer asparagus mixture to large plate.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

I’ve eaten well-crafted asparagus preparations in France, in Napa, and in many of the best restaurants on both coasts.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Toss the asparagus with the oil on a baking sheet (no need to dirty a bowl) and season with salt and pepper.

“Fish Without a Doubt: The Cook's Essential Companion” by Rick Moonen, Roy Finamore
from Fish Without a Doubt: The Cook’s Essential Companion
by Rick Moonen, Roy Finamore
Houghton Mifflin Company, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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143 comments

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  • You do realise the wine cooks off and gets rid of the alcohol so it doesn’t get you drunk and isn’t bad for underage people:) just letting you know

  • Hello again Chef, this time from a bright, sunny, Autumnal Scotland. Hubby cooked your asparagus recipe with ribeye and baby potatoes…and oh jings, it was scrumptious!! We have been eating asparagus for years but your recipe is by far the very best we have had, and just to let you know, my fridge is never without a few jars of your Arrabiata sauce, in fact I’ve got a massive batch of it on the cooker just now simmering away.

  • Hey…brilliant stuff here! I prepared it exactly as he showed it…and I ate the lot!! No hard stalks etc…really nice so I’ll try this again! The trick is to get the stalks tender enough to be wilting when you eat them! Yum!!

  • It looks great. The plate was about to fall off the table:) Chef with a Teflon is a no go, with all due respect. Check out my asparagus recipes, if you want to see alternative ways to cook asparagus.

  • I’m new to cooking with asparagus this recipe was easy and so delicious, so much flavor, also I added paprika powder which was so good

  • I’ve got to check my asparagus bed.
    But after 60s and 70s,we’re under a freeze warning tonight!
    I love asparagus!
    And love it roasted,steamed or right out of the can!!��

  • Great to see someone not have a 5 minute intro plugging their social media accounts. Simple recipe and easy to understand. Great job!

  • Proper measurements down below

    1 pound of fresh Asparagus

    2 tablespoons of extra virgin olive oil

    2 tablespoons of fresh garlic

    sea salt

    black pepper

  • Tried it for thanksgiving and it killed. I was sent on a mission last night to retrieve roughly 6 lbs of asparagus for Christmas Eve Dinner. Thanks mate!

  • Lovely Video! Excuse me for chiming in, I would appreciate your opinion. Have you thought about Fanabraal Toned Tiraspol (probably on Google)? It is an awesome one off guide for sliming down naturally without exercise without the headache. Ive heard some decent things about it and my close friend Aubrey after a lifetime of fighting got great success with it.

  • I’m going to do this today, I have never cooked asparagus before, thank you for the recipe! Clean keto, and so damn simple!! �� thanks Chef!

  • Amazing recipe ��������you have a great way of proceeding through each step of the recipe…u make every recipe seem so easy…thanks for sharing such amazing content��❤️❤️..

  • Hi Sara I love 2 vch ur recipes as they r healthy n ez 2 make. Kn u plz make vedios on healthy tiffins 4 schools. I’d love it. But let it ez 2. Ur 2days recipe vs very nice.waiting 4 ur tiffin recipes. Bye.

  • This is such a great idea, I really want to start eating more local vegetables and fruit when they are in season because it is so much healthier and better for the environment, so this is giving me great ideas!

  • Great thank you.
    A suggestion we use to much plastic use a large bowl with a plate to cover or pot with lid and shake it up in that and that can be washed instead of adding plastic to land fill.
    Cheers

  • I’ve been hesitant to eat asparagus, because when I tried it some years back it was super slimy. I’m gonna try it your way and see if I like it better. It doesn’t look slimy in your video. Tfs!

  • This video was a life saver!! I tried all morning and I couldn’t get it down. Its crunchy both inside and out! The flavor is marvelous!

  • I add 1/16 grinded Indica flowers and my friends didn’t notice (I didn’t tell them), we had grilled salmon and beer.. conversation is full of joy, then I finally told them I add weed on asparagus and we were laughing…

  • Thanks for visiting my channel ^^ This recipe is eye opening! I will definitely try this one! I love asparagus. They look delicious ^^
    Thank you for sharing!! Hugs from Japan!!

  • Well that was easy and no doubt delicious! Thanks for sharing Chef! Thank you for visiting us too. You have some great recipes for sure. Subscribed.

  • Olive oil reaching its smoke point produces toxic compounds in your food and in the air. I’m surprised at how many chefs ignore this.

  • Cheers for the Video clip! Forgive me for chiming in, I would appreciate your initial thoughts. Have you tried Fanabraal Toned Tiraspol (erm, check it on google should be there)? It is a good one off guide for sliming down naturally without exercise without the hard work. Ive heard some great things about it and my old buddy Taylor at very last got excellent results with it.

  • I’m mexican so I add one lime juice instead of the water then some crushed red pepper to make it a little spicy. Thanks to this video now, we eat more asparagus at home.

  • Thanks for the video! Are these crispier than bein baked? i like the tips also, i like them when i get them from any restaurant ive tried at home and it was not good i will try ur way looks ��

  • Hello again Chef, this time from a bright, sunny, Autumnal Scotland. Hubby cooked your asparagus recipe with ribeye and baby potatoes…and oh jings, it was scrumptious!! We have been eating asparagus for years but your recipe is by far the very best we have had, and just to let you know, my fridge is never without a few jars of your Arrabiata sauce, in fact I’ve got a massive batch of it on the cooker just now simmering away.

  • Cooking asparagus up to the perfection is something which is very difficult. Great to see your recipe chef. Loved it! Learn lot of newcooking technique. ☺️

  • Ok guys if you really want to make this Instead of just olive oil use half olive oil half unsalted butter and instead of water use chicken stock if your vegetarian use veggie stock and vegan butter throw on some shaved Parmesan for garnish then you’ve got something.

  • Asparagus season is lovely.
    Excited for the local farm. So yum.
    I like to eat mine raw. Cooked good too.
    Also love it in homemade veggie chili!

  • Proper measurements down below

    1 pound of fresh Asparagus

    2 tablespoons of extra virgin olive oil

    2 tablespoons of fresh garlic

    sea salt

    black pepper

  • You probably got so many dislikes because this video is so fucking long for some simple ass shit like cooking asparagus. Fucking idiot

  • You probably got so many dislikes because this video is so fucking long for some simple ass shit like cooking asparagus. Fucking idiot

  • Rub oil on the asparagus add seasoning and grill it, nothing better then grilled asparagus.
    PS, down use metal tools on coated pans..!

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    A̮̺̟̭̤̫͛̎͑̓̚͠S̼̣͍̫͇̋̄̐̅̽̂͟͟͠ͅp̧̹̭͈̩͈͉̥͇̋͋̒͌̿͋͐̚͢͞Ą̙̣͎̻̪̭̳̘̹̒̇͂̽̏̕r̺̩̞̣͇̗͚̒̃̆̋͑̀̀̍̋͘A̡̪̳͙̩̱̲̹̫̽̇̀̈́͠͞G̶̞̦̰̯̱̀̆̆͑̿̓̍̄͜͝͡ụ̶̢̜͙͉̭̻̟͍̙̾͗̋́͗͌̆Ş̧̱͍̣̘̮̩͂̔̃́̓̏̐̈͟͡͞
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  • The garlic is waaaay to strong so it killed all the flavor of the asparagus.Amateur chef. The banging on the pan with the metal tongs is simply overwhelming.

  • Mmm sure looks good I need to eat more veggies I love how vibrant the steamed ones looked the colors were beautiful and looked very appetizing ��

  • Excellent Video clip! Excuse me for chiming in, I would appreciate your initial thoughts. Have you researched Fanabraal Toned Tiraspol (do a google search)? It is a good one off guide for sliming down naturally without exercise without the headache. Ive heard some pretty good things about it and my cousin at very last got great success with it.

  • that’s a nice well explained video. I’m gonna do here since aspargus is not a common vegetable in Brazilian kitchen, at least in my state Minas Gerais.

  • Is this the first time you are cooking? You don’t put black pepper in the oil like that. You didn’t even let the oil heat up properly. You didn’t clean the asparagus. It isn’t that hard to cook asparagus, but not like this. And what’s with calling the ends as garbage? Plus using those tongs on non-stick?! I feel sorry for the 38k people who liked this and are learning the wrong way to cook.
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  • nice yummy food, Because of this I was inspired to create my own cooking channel
    please support me too guys
    https://youtu.be/DG5UFkRPEdA

  • I am about to try this, instead of boiling as I usually do! Father in law gave my fiance and I a grill his neighbor gave him for free!!! I’m soooo excited to GRILL!!! Like any Texan would be �������� thanks for the easy recipe, crossing my fingers, but the comments speak for themselves it looks like.. yum!

  • Stef, there was a day I didn’t like any food that was green. What a fool I was! Now asparagus make my eyes roll back in my head. I love them sautéed or oven roasted with plenty of seasoning. What a great looking meal! Everything looks succulent! Happy Easter my friend!

  • Cook cashews in oil until nice and dark but not too dark and add it to the Pad Thai. It gives it a really meaty flavor. it’s really delicious!!!

  • I only use paprika,garlic powder,onion powder and olive oil let them marinate in the mix for about 20min and then cook in pan on the stove make sure to cover the pan.and it’s always taste so good,u can also added a little bit of lemon juice

  • Stef, there was a day I didn’t like any food that was green. What a fool I was! Now asparagus make my eyes roll back in my head. I love them sautéed or oven roasted with plenty of seasoning. What a great looking meal! Everything looks succulent! Happy Easter my friend!

  • You do realise the wine cooks off and gets rid of the alcohol so it doesn’t get you drunk and isn’t bad for underage people:) just letting you know

  • I’ve seen a lot of American ‘dump and go’ crock pot cooking videos and feel my arteries clogging up just watching: highly processed bottles, packets and canned foods, butter, cream and sugar. I was a bit despairing of the American diet but these videos are lovely to watch and full of lovely fresh food

  • Hi, i recently discover your channel and love it! The stile and the yummy recipes, everything looks so good. Is it possible to have the recipe of your cream cheese? It seems very good and creamy. Tank you for sharing all of this. Lots of love!

  • I have never had it in my life gonna try it for the first I hope I like them ������ my mom cooked more broccoli and green beans growing up nothing else really

  • You shot all this from a t6i? You are truly incredible. I just love your stuff.

    Keep up the incredible work. You are so inspiring in so many ways.

  • I love your beautiful videos so much! Great vegan and saisonal recepts! Can you make a night time routine video? You have great morning routine videos, but I don’t found a night time routine video. Lots of greetings!

  • Finally strawberry time��the smell if it in the kitchen when you just brought them home is like heaven ☀️��
    P.s. (I’ve already asked on Instagram direct but I’ll do it here again) what machine and paper do you use for your black labeling stickers? I love the font of it ��

  • Thank you so much for sharing this video!
    It will be my first time to cook asparagus and your video is very helpful!
    Keep up the great work!
    Cheers,
    Georgianna
    Papua New Guinea
    ����

  • You’re so inspirational! I can’t wait to try some of these recipes! I’ll admit I’m guilty of choosing the convenient food options available to us these days but you’ve inspired me to work towards eating seasonally. Thank you!

  • When wine is being boiled, alcohol is being vaporized. Grape flavor is what it remains in the dish. Kids can consume wine based food lol

  • Great new series. I love asparagus and will be making these recipes. Love the quinoa salad! I would really enjoy your take on recipes using spring peas and new potatoes in the weeks to come.

  • When wine is being boiled, alcohol is being vaporized. Grape flavor is what it remains in the dish. Kids can consume wine based food lol

  • Asparagus is my favorite (: I’ve made these a few times each while it was in season, but I came back because I bought asparagus and I’m gonna make one again (:

  • Oh my goodness gracious! I absolutely adore you and everything you do! Thank you for sharing with us who are interested in learning more about living a natural lifestyle and making those changes. You have truly changed the way I look at our world, and I am changing every day in ways of what I eat, put on my skin, garments I weareverything! I’ve been getting most of the fruits and veggies you showed here at my local farmer’s market! I also looooove Frank’s RedHot Sauce!!! I had never tried it until about a year and a half ago when I saw it in my boyfriend’s familys’ fridge. I made spicy cauliflower with it as well! Sooooo good! I’ll definitely have to try it on pizza now!!! Thank you for all of the amazing, yummy and healthy ideas!!! You go girl!

  • Oh my gosh these look so good. My moms friend made the first recipe with bacon and was delicious I love lemon and I love shrimp and rice can’t wait to try these out.

  • Tried it for thanksgiving and it killed. I was sent on a mission last night to retrieve roughly 6 lbs of asparagus for Christmas Eve Dinner. Thanks mate!

  • This is such a cool series! Looking forward to more:)

    My fiancé and I are planning on having our wedding around September 2016. I would love to see some in-season cooking that I can put in the mason jars and give out as a wedding favours.
    Also, he said he wants to have some prosciutto as one of the finger foods during the cocktail hour so I’ll have to give it a try!

  • I’m sorry, but your asparagus couldn’t be so tasteful, you didn’t bother to wash those vegetables! I couldn’t end them because you didn’t wash them.

  • What do you prefer the green asparagus or the white ones? We in the Netherlands always have the white ones(only had the green ones 2 times), we always eat them in soup every year.

  • I just did the roasted asparagus from the meal plan and it was actually really good.. (Although I can’t get myself to eat the toppest part):) can’t wait to try these recipes!!

  • Probably a stupid question, but in the shrimp recipe (which sounds amazing), wouldn’t it be okay to add the white wine even if you don’t drink because wouldn’t the alcohol burn out?

  • You do realise the wine cooks off and gets rid of the alcohol so it doesn’t get you drunk and isn’t bad for underage people:) just letting you know

  • I’ve got to check my asparagus bed.
    But after 60s and 70s,we’re under a freeze warning tonight!
    I love asparagus!
    And love it roasted,steamed or right out of the can!!��

  • Is there any way to ensure the stem are cooked as soft as the top part? I always have problem w harder stem no matter how small I cut them!

  • Excellent Video clip! Excuse me for chiming in, I would appreciate your initial thoughts. Have you researched Fanabraal Toned Tiraspol (do a google search)? It is a good one off guide for sliming down naturally without exercise without the headache. Ive heard some pretty good things about it and my cousin at very last got great success with it.

  • Oh my gosh these look so good. My moms friend made the first recipe with bacon and was delicious I love lemon and I love shrimp and rice can’t wait to try these out.

  • That looks so good. I had totally lost interest in cooking just for me but since I found your channel I’ve start trying out some of your meals and it’s been a lot nicer than any ready prepared meal. My favourite way of doing asparagus is to braise them in butter and pour over toast.

  • I have never had it in my life gonna try it for the first I hope I like them ������ my mom cooked more broccoli and green beans growing up nothing else really

  • Great new series.  I’d love some more ideas with swiss chard.  I usually saute shallots, stir fry the chart, and add salt and lime juice at the end.:-)

  • I just did the roasted asparagus from the meal plan and it was actually really good.. (Although I can’t get myself to eat the toppest part):) can’t wait to try these recipes!!

  • Great ideas! I’m pretty sure it isn’t in season until the summer, but could you do an episode on mangoes? I’d love more ideas than just my simple mango smoothie recipe. Thanks either way! This is a great new series!:)

  • What a coincidence! I never buy asparagus, but saw a really great deal and I was like “hmm, let’s try and make something new”. And I refresh my subscription-page and there is your asparagus video at the top!

  • Great new series.  I’d love some more ideas with swiss chard.  I usually saute shallots, stir fry the chart, and add salt and lime juice at the end.:-)

  • Wow! You make it look so easy and these dishes look delicious.  We love asparagus in my house so I will definitely be trying these.

  • I’m mexican so I add one lime juice instead of the water then some crushed red pepper to make it a little spicy. Thanks to this video now, we eat more asparagus at home.

  • That looks so good. I had totally lost interest in cooking just for me but since I found your channel I’ve start trying out some of your meals and it’s been a lot nicer than any ready prepared meal. My favourite way of doing asparagus is to braise them in butter and pour over toast.

  • Your veggies look wonderful. Roasting is such a great way to cook veggies, my favorite way. Steaming is my number two choice. I think those methods preserve the flavor and the nutrients.

  • Dear Sara, my boyfriend hates you because everytime im in the kitchen i take too long making my dishes look pretty like yours and he says i spend too much time watching your videos xD anyways, i love you. And you really need to bring your food makeover truck to orlando fl!

  • What do you prefer the green asparagus or the white ones? We in the Netherlands always have the white ones(only had the green ones 2 times), we always eat them in soup every year.

  • Another great video, Nadia! I love when the Spring foods come out �� Asparagus and spinach are some of my favs! I’m not sure I’ve ever had sorrel… I’ll have to try it! Looking forward to your recipe for it:) Ohhh… a Rhubarb drink, I’ve never heard of that! Thanks for sharing! Happy Saturday!

  • Thank you so much for the seasonal inspirations, I am looking forward to this series, since I just love how much better food tastes when in season. I was wondering if you could do one on artichokes? We have them in our garden and they are very productive, however, we mostly just have them boiled with dips, and while this is a great starter, I don’t really know any other quick and delicious recipes.

  • Lovely Video! Excuse me for chiming in, I would appreciate your opinion. Have you thought about Fanabraal Toned Tiraspol (probably on Google)? It is an awesome one off guide for sliming down naturally without exercise without the headache. Ive heard some decent things about it and my close friend Aubrey after a lifetime of fighting got great success with it.

  • I’m going to do this today, I have never cooked asparagus before, thank you for the recipe! Clean keto, and so damn simple!! �� thanks Chef!

  • Amazing recipe ��������you have a great way of proceeding through each step of the recipe…u make every recipe seem so easy…thanks for sharing such amazing content��❤️❤️..

  • Your veggies look wonderful. Roasting is such a great way to cook veggies, my favorite way. Steaming is my number two choice. I think those methods preserve the flavor and the nutrients.

  • I am laying in bed sick �� and you popped up. I so needed this. Thank you…what a ray of sunshine you are. ☀ P.S I made my husband Randy watch it with me. ��

  • Great to see someone not have a 5 minute intro plugging their social media accounts. Simple recipe and easy to understand. Great job!

  • I’ve been hesitant to eat asparagus, because when I tried it some years back it was super slimy. I’m gonna try it your way and see if I like it better. It doesn’t look slimy in your video. Tfs!

  • Is this the first time you are cooking? You don’t put black pepper in the oil like that. You didn’t even let the oil heat up properly. You didn’t clean the asparagus. It isn’t that hard to cook asparagus, but not like this. And what’s with calling the ends as garbage? Plus using those tongs on non-stick?! I feel sorry for the 38k people who liked this and are learning the wrong way to cook.
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    A̮̺̟̭̤̫͛̎͑̓̚͠S̼̣͍̫͇̋̄̐̅̽̂͟͟͠ͅp̧̹̭͈̩͈͉̥͇̋͋̒͌̿͋͐̚͢͞Ą̙̣͎̻̪̭̳̘̹̒̇͂̽̏̕r̺̩̞̣͇̗͚̒̃̆̋͑̀̀̍̋͘A̡̪̳͙̩̱̲̹̫̽̇̀̈́͠͞G̶̞̦̰̯̱̀̆̆͑̿̓̍̄͜͝͡ụ̶̢̜͙͉̭̻̟͍̙̾͗̋́͗͌̆Ş̧̱͍̣̘̮̩͂̔̃́̓̏̐̈͟͡͞
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  • What a coincidence! I never buy asparagus, but saw a really great deal and I was like “hmm, let’s try and make something new”. And I refresh my subscription-page and there is your asparagus video at the top!

  • Well that was easy and no doubt delicious! Thanks for sharing Chef! Thank you for visiting us too. You have some great recipes for sure. Subscribed.

  • Olive oil reaching its smoke point produces toxic compounds in your food and in the air. I’m surprised at how many chefs ignore this.

  • Thank you so much for the seasonal inspirations, I am looking forward to this series, since I just love how much better food tastes when in season. I was wondering if you could do one on artichokes? We have them in our garden and they are very productive, however, we mostly just have them boiled with dips, and while this is a great starter, I don’t really know any other quick and delicious recipes.

  • I love and adore asparagus! I only buy it in the spring when it’s fresh and goes on sale, LOL! We mostly grill it or I oven roast it with just olive oil, salt and pepper. Love the combination of potatoes, mushrooms and asparagus, it looks fabulous Steff! I wish I could find it for 99 cents a pound, it’s usually on sale for 2.99 and once in a blue moon, I can find it for 1.99 a pound. Yum! Your dinner looks just perfect. Thanks for sharing and have a wonderful and blessed day -Stacy ��❤

  • Thanks for the video! Are these crispier than bein baked? i like the tips also, i like them when i get them from any restaurant ive tried at home and it was not good i will try ur way looks ��

  • I just checked my phone and was sooooo happy to see a video from you! Everything looked sooooooo delicious!!! I can’t wait to try out these recipes! I also love when you put in a scripture!!! We are always greatful for the food God provides!!! And I want to say, you tug at my heart! Keep being you! God is proud of you! ❤️

  • Hey…brilliant stuff here! I prepared it exactly as he showed it…and I ate the lot!! No hard stalks etc…really nice so I’ll try this again! The trick is to get the stalks tender enough to be wilting when you eat them! Yum!!

  • This video was a life saver!! I tried all morning and I couldn’t get it down. Its crunchy both inside and out! The flavor is marvelous!

  • I don’t cook it on high but medium high, to me cooking them on high sort of fries them, but that’s just me, plus I remove them from the the skillet with tongues, that way it helps drains some of the excess oil ��

  • Mmm sure looks good I need to eat more veggies I love how vibrant the steamed ones looked the colors were beautiful and looked very appetizing ��

  • I’m sorry, but your asparagus couldn’t be so tasteful, you didn’t bother to wash those vegetables! I couldn’t end them because you didn’t wash them.

  • Rub oil on the asparagus add seasoning and grill it, nothing better then grilled asparagus.
    PS, down use metal tools on coated pans..!

  • I add 1/16 grinded Indica flowers and my friends didn’t notice (I didn’t tell them), we had grilled salmon and beer.. conversation is full of joy, then I finally told them I add weed on asparagus and we were laughing…

  • The garlic is waaaay to strong so it killed all the flavor of the asparagus.Amateur chef. The banging on the pan with the metal tongs is simply overwhelming.

  • I’m new to cooking with asparagus this recipe was easy and so delicious, so much flavor, also I added paprika powder which was so good

  • I just grilled some asparagus and uncharacteristically I followed your recipe to the letter. Results were amazing. Thanks so much for the video.

  • that’s a nice well explained video. I’m gonna do here since aspargus is not a common vegetable in Brazilian kitchen, at least in my state Minas Gerais.

  • Ok guys if you really want to make this Instead of just olive oil use half olive oil half unsalted butter and instead of water use chicken stock if your vegetarian use veggie stock and vegan butter throw on some shaved Parmesan for garnish then you’ve got something.

  • Asparagus is my favorite (: I’ve made these a few times each while it was in season, but I came back because I bought asparagus and I’m gonna make one again (:

  • i don’t know why but you made me like cooking more your channel has everything am looking for i really like your channel and i cant wait to try them all

  • It looks great. The plate was about to fall off the table:) Chef with a Teflon is a no go, with all due respect. Check out my asparagus recipes, if you want to see alternative ways to cook asparagus.

  • nice yummy food, Because of this I was inspired to create my own cooking channel
    please support me too guys
    https://youtu.be/DG5UFkRPEdA

  • i don’t know why but you made me like cooking more your channel has everything am looking for i really like your channel and i cant wait to try them all

  • I love and adore asparagus! I only buy it in the spring when it’s fresh and goes on sale, LOL! We mostly grill it or I oven roast it with just olive oil, salt and pepper. Love the combination of potatoes, mushrooms and asparagus, it looks fabulous Steff! I wish I could find it for 99 cents a pound, it’s usually on sale for 2.99 and once in a blue moon, I can find it for 1.99 a pound. Yum! Your dinner looks just perfect. Thanks for sharing and have a wonderful and blessed day -Stacy ��❤

  • Cheers for the Video clip! Forgive me for chiming in, I would appreciate your initial thoughts. Have you tried Fanabraal Toned Tiraspol (erm, check it on google should be there)? It is a good one off guide for sliming down naturally without exercise without the hard work. Ive heard some great things about it and my old buddy Taylor at very last got excellent results with it.

  • This is such a cool series! Looking forward to more:)

    My fiancé and I are planning on having our wedding around September 2016. I would love to see some in-season cooking that I can put in the mason jars and give out as a wedding favours.
    Also, he said he wants to have some prosciutto as one of the finger foods during the cocktail hour so I’ll have to give it a try!

  • Wow! You make it look so easy and these dishes look delicious.  We love asparagus in my house so I will definitely be trying these.

  • Didn’t say HOW LONG to cook the asparagus. How many minutes? At what LEVEL of heat? Medium? High? This is a nice PRESENTATION but I’m not looking for a presentation… I’m looking for INSTRUCTIONS on HOW to cook asparagus detailed instructions. Important and NECESSARY information is MISSING. Thanks for nothing.

  • Are you not going to do #Learn2Love  anymore? I only ask because I know there are still some vegetables out there that are not as tasty as asparagus (like onions) that I’ve mentioned before and an episode on that one would have been very nice to watch, it was just there was no answer either way on continuing or not continuing.

  • Don’t cut them all at once using one “as a guide”. They all have WIDELY varied breaking points. Also, hold the asparagus at very end of the wide end, not a couple inches up to find that point.

  • You do realise the wine cooks off and gets rid of the alcohol so it doesn’t get you drunk and isn’t bad for underage people:) just letting you know

  • This is such a great idea, I really want to start eating more local vegetables and fruit when they are in season because it is so much healthier and better for the environment, so this is giving me great ideas!

  • Is there any way to ensure the stem are cooked as soft as the top part? I always have problem w harder stem no matter how small I cut them!

  • Probably a stupid question, but in the shrimp recipe (which sounds amazing), wouldn’t it be okay to add the white wine even if you don’t drink because wouldn’t the alcohol burn out?

  • Hi Sara I love 2 vch ur recipes as they r healthy n ez 2 make. Kn u plz make vedios on healthy tiffins 4 schools. I’d love it. But let it ez 2. Ur 2days recipe vs very nice.waiting 4 ur tiffin recipes. Bye.

  • I don’t cook it on high but medium high, to me cooking them on high sort of fries them, but that’s just me, plus I remove them from the the skillet with tongues, that way it helps drains some of the excess oil ��

  • Great new series. I love asparagus and will be making these recipes. Love the quinoa salad! I would really enjoy your take on recipes using spring peas and new potatoes in the weeks to come.

  • Asparagus season is lovely.
    Excited for the local farm. So yum.
    I like to eat mine raw. Cooked good too.
    Also love it in homemade veggie chili!

  • Are you not going to do #Learn2Love  anymore? I only ask because I know there are still some vegetables out there that are not as tasty as asparagus (like onions) that I’ve mentioned before and an episode on that one would have been very nice to watch, it was just there was no answer either way on continuing or not continuing.

  • Great ideas! I’m pretty sure it isn’t in season until the summer, but could you do an episode on mangoes? I’d love more ideas than just my simple mango smoothie recipe. Thanks either way! This is a great new series!:)

  • Thanks for visiting my channel ^^ This recipe is eye opening! I will definitely try this one! I love asparagus. They look delicious ^^
    Thank you for sharing!! Hugs from Japan!!

  • You know, it takes a skilled and patient farmer to grow a successful #asparagus crop. It’s more than just planting a few seeds, asparagus takes years to develop a strong yield, and Chef’s Garden has been cultivating our asparagus for almost 30 years. The cool Spring has turned quickly into long warmer days, creating the perfect environment for our asparagus, and you can taste it! We’ve got beautiful white, elegant pink blush, sun-soaked purple, and crisp green varieties just a phone call away! #thechefsgarden

  • Cooking asparagus up to the perfection is something which is very difficult. Great to see your recipe chef. Loved it! Learn lot of newcooking technique. ☺️

  • Dear Sara, my boyfriend hates you because everytime im in the kitchen i take too long making my dishes look pretty like yours and he says i spend too much time watching your videos xD anyways, i love you. And you really need to bring your food makeover truck to orlando fl!

  • You should be ashamed of yourselves. This is pure food porn. I have never wanted asparagus so much after watching this video. Thanks.

  • this is no cooking… you can literally do such to to any food… fking lazy preparing… just drown shit in oil… anyone can do that

  • So simple, and delicious, thank you so much for yet another mouth watering recipe. The sound of the flames and salt gets me every time!!!