- Fresh asparagus, washed, dried, and trimmed
- Olive, avocado, or oil of choice
- Salt and pepper
Helpful hints for all methods: for best texture, use just enough oil to very lightly coat the asparagus. An olive oil mister works well. You want just enough to allow the seasoning to stick. Use salt and pepper to taste. I find that ½ teaspoon of kosher salt and ¼ teaspoon of fresh black pepper is about right for 1 pound of medium thickness asparagus.
Oven method: roast in a 425℉ until tender. Depending on oven, this may take 4 minutes for pencil thin asparagus or up to 12-13 minutes for thicker spears; check doneness earlier than you think you should with the tip of a sharp knife. Also, there’s no need to oil that pan.
Stovetop: alternatively, you can sear/sauté the asparagus in a lightly oiled skillet over medium-high heat until tender, 3-5 minutes, give or take, depending on thickness.
Grill: cook over medium-high heat until tender. Total time will vary based on thickness, but again, it won’t take long.
Air fryer: cook at 400℉ for 7 minutes, give or take a few depending on thickness of spears. Again, with any of these methods, precise time will vary based on thickness of asparagus and desired level of doneness.
Broiler: I had never broiled asparagus, so I did so recently and the results were terrific. My spears took about 3 minutes. If you try, simply keep an eye and check for doneness with the tip of a sharp knife. Precise cooking time will vary based on thickness of spears, preferred level of doneness, and how close the spears are to the element. Thick spears may benefit from turning once or may be placed on a lower rack if starting to char before cooked to your liking.