Regardless of whether you boil, stew, roast, grill or cook green asparagus in the oven: each technique has its advantages and can be used to suit your asparagus recipe. Find out how to properly prepare green asparagus here.
Unlike its white accomplice, green asparagus is not pricked as soon as its head protrudes from the ground. Instead, it is allowed to continue to grow towards the sun. This not only unfolds its green color and strong taste, but also more vitamins.
The harvest time starts in April and ends in mid-May. Since green asparagus loses its taste on the first day after harvest, fresh and regional is a good choice. Imported goods out of season are bland and of inferior quality. You can find more interesting information about green asparagus here.
What can be eaten from green asparagus?
With green asparagus, everything can usually be used. Because its skin is so soft, it usually does not need to be peeled and you can consume it completely. In some cases, the end of the rod is an exception. If the lower third is white-purple or hardened, this part should be cut off.
Green asparagus can also be eaten raw. In its natural state, it contains a particularly large number of vitamins and minerals.
Prepare green asparagus
When you buy fresh asparagus, you don’t have to do too much and the stalks can be prepared quickly.
Does green asparagus have to be peeled?
Often it is not necessary to peel green asparagus because its skin is very delicate. You can tell from the end of the bars whether peeling is necessary or not. Only white-purple or woody ends need to be severed. In this case, the lower third should be peeled – this can be done quickly and easily with an asparagus (gel) peeler.
It looks different when the asparagus is nice and green. This can be prepared unprocessed. Peeling is superfluous here and even reduces the vitamin content. The reason is that almost all vitamins are right under the shell.
Cut green asparagus
If you are unsure and the green asparagus feels too hard, it is sufficient to peel the lower third or cut off one to two centimeters.
Break green asparagus
You can also just break off unwanted parts. The woody ends cannot be broken through, which means that they are completely severed when chopping.
Green asparagus cooking times
When green asparagus is done is a matter of taste, because the stalks should still be crisp after cooking. Ultimately, however, that is also up to you. Therefore, the cooking times given here are based on the time when green asparagus is firm to the bite. However, you should check every now and then whether you are already satisfied, as the preparation times vary according to the thickness of the green sticks.
On the one hand, of course, you can do a taste test. However, if you don’t want to bite into a hot asparagus stick, you can put it on a fork – it’s best not to skewer it, otherwise the stick could fall apart. If it is already soft, the ends bend. If the bars are still hard, the shape hardly changes.
Another method is to prick the bottom end. Here you can feel well whether the green asparagus is ready to serve. It is ready to be consumed when it is soft but still offers a slight resistance.
We have put together for you how long green asparagus has to be prepared before it is firm to the bite.
|Preparation technique||Preparation time|
|roast meat||5 minutes|
|to bake||10 mins|
Boil or steam green asparagus
It is particularly easy to cook green asparagus. Put it in boiling salted water and cook it for about six minutes until it is firm to the bite. However, thin bars (about six millimeters in diameter) only take four minutes, while thicker bars (about 10 millimeters in diameter) take about eight minutes. So it is best to test whether you are satisfied in between.
When cooking green asparagus, as little water as possible should be used so that the taste is not washed out with the cooking water. Therefore only just cover the bars with water. It retains its strong green color if you add a little lemon juice or vinegar to the water beforehand. As soon as it is done, briefly quench it with ice water. Butter or oil are not necessary.
Alternatively, green asparagus can also be steamed. With this technique, more vitamins are retained and its aroma is emphasized more intensely. Traditionally, a pot with a sieve insert and lid or a wok with a steamer basket is used for steaming on the stove. The asparagus is placed in the basket and water is boiled in the pot below. If necessary, you can cook pasta in parallel here, for example. Green asparagus is ready to eat after about thirty minutes with the help of the rising steam.
Fry green asparagus in a pan
Searing is ideal for quick cooking. Fry the prepared green asparagus unchanged or cut into pieces about five centimeters long for about five minutes. Don’t forget to turn it around. Its taste comes out particularly well if you add a little lemon juice in addition to pepper and salt. Preferably after frying.
Green asparagus from the oven
The preparation runs as if by itself in the oven and is possible in various ways. A variant is that you roll the sticks with a little oil, salt and pepper in baking paper and put everything in the oven preheated to 200 degrees (top / bottom heat).
Alternatively, the baking sheet can be covered with baking paper or a baking dish can be used. The green asparagus is spread on top. Now add some oil and roll it in it. When preparing it in the oven, it is important that you add some liquid so that the green asparagus does not burn.
With both techniques, the green sticks are ready in about ten minutes. If you don’t like it firm to the bite, you should pre-cook or steam the green asparagus for five minutes.
Grilling green asparagus
Green asparagus can also be prepared when grilling and is a real highlight. To do this, you can roll it in some oil that is insensitive to heat (rapeseed oil) and fry it directly on the grill. This creates a pleasant roasted aroma.
If you want to do without this, the green asparagus can be wrapped in aluminum foil. This has the advantage that the sticks can be portioned directly. The green asparagus is ready after about ten minutes. If it’s pre-cooked, you can save about five minutes extra here.
That goes well with green asparagus
The classic par excellence is, of course, Hollandaise sauce. Here, however, you should use a light hollandaise sauce so that the otherwise very healthy asparagus does not become a calorie bomb.
When properly prepared, green asparagus is an all-rounder and can be combined in many ways. Whether as fried salmon on green asparagus, with meat, in a salad, as a soup or casserole is a matter of taste. It also goes very well with white asparagus.