Bless the poor souls who have had to suffer through limp, overcooked, bland asparagus. Soggy spears rank way up there on our curated list of Worst Things in the World. It's one of the first vegetables to appear in markets come warmer weather, which is why we place such importance on getting it right—we missed those greens.. (It's also why every spring the internet is all, "OMG ASPARAGUS!!!".) But don't get too excited—are you committing any of these heinous crimes against asparagus? Well, not anymore.
Photo: Alex Lau
1. Using Too-Small Stalks…or Too-Big
Aim to be the Goldilocks of spring veg: Search for one that's juuuust right. The ultra thin "pencil" spears are way too easy to overcook, making them floppy and limp. But thick, wide asparagus is woody and fibrous in texture—it also has less flavor than medium-sized varieties. If all you can find are the skinny stalks, use them for a raw gremolata—no chance of overcooking them. The woodier ones will benefit from roasting, searing, or grilling—avoid boiling them, which would make them taste even more watery.
2. Peeling 'Em
Be wary of any recipe that instructs you to peel asparagus before cooking it. Not only is it labor-intensive, it's really not necessary. Rick Martinez, BA's digital associate food editor, explains that as long as you get rid of the bottom portion of the stalk, the rest is entirely edible. "Besides," he says, "if you peel it, you're left with tiny, measly little pieces of asparagus."
Look for medium-sized, firm spears when shopping. Photo: Hirsheimer + Hamilton
3. Taking Off Too Much
You know that whole "bend-and-snap" technique? No, not that one. We're talking about the myth that if you bend an asparagus spear to the point of breaking, it'll snap off exactly where the woody, tough part begins. The problem with this method is two-fold: One, it's time-consuming. Who has time to bend dozens of asparagus? Elle Woods certainly didn't, and neither do you. Also, says Martinez, most people actually snap the spear in half, which takes off way too much. Instead, test one, being sure to apply just enough pressure so that it breaks off naturally, not in half. Use that as a guide and simply slice through the rest of the spears at the same point. Keep them bunched together with a rubber band for even easier going.
