How to Shop for and Cook Asparagus

Welcome to "Fresh Picks," in which we celebrate a seasonal produce we're obsessing over Right Now. First up: asparagus. 

It’s no surprise that a vegetable as beloved as asparagus has stood the test of time. Cultivated for thousands of years, it was prized in Ancient Greece and Rome, where the name comes from the Persian word “asparag,” meaning shoot—a fitting description for the way its slender stalks push through the earth each spring. While green asparagus is most common here in the U.S., white varieties are popular in France and Germany, where the stalks are grown under mounds of soil to prevent chlorophyll from developing. Not all asparagus wants to be green, though. You are likely to see pretty purple varieties—which were cultivated in Italy more recently—sold in-season, too.

With produce available year-round in grocery stores, it’s easy to assume asparagus grows all the time. In reality, garden asparagus—the edible variety you’re likely familiar with—has a fleeting season, lasting only two to 12 weeks, depending on the region. In many areas, farmers’ markets start overflowing with asparagus from early May to early June. In Germany, its arrival is so highly anticipated that it has a name: Spargelzeit, or “asparagus time.” Once you’ve tasted peak-season asparagus at its sweetest and most tender, you might be inspired to celebrate, too.

How to shop for, store and prep asparagus

When shopping for garden asparagus, HexClad Food Director Laura Rege looks for bundles of pencil-thin stalks at the farmers’ market. “At the grocery store, asparagus tends to have thicker, woodier stalks, but in-season they’re more tender.” There’s a reason that asparagus are celebrated in countries that value seasonality, she says.

Look for asparagus that is firm, not easily bendy, with tips that are intact, not mushy. Store asparagus in the refrigerator loosely (remove any bands) for up to four days. While some may suggest to submerge the tips in water, it's best just to use them in peak freshness.

What about that pesky end of the stalk? Laura says it’s really up to you. “People always ask me how you prepare asparagus. Do you cut off or break off the end? You can do either or, but what you want to make sure is that you break off the woody part. But when you snap it, it can snap too much.”

If you’re able to source asparagus in season, you won’t have to trim as much as you think, she says. “Don’t waste a good vegetable.” That’s wisdom we can get behind.

4 asparagus recipes that celebrate the season

1. Smoky Chile Scallops with Asparagus & Preserved Lemon Butter Sauce

These smoky, chile-rubbed scallops pair beautifully with tender asparagus and a rich preserved lemon butter sauce. The scallops develop a golden crust while staying tender inside, while grilling the asparagus enhances its natural sweetness and adds a subtle char. The Hybrid BBQ Grill Pan ensures you can grill without worrying about stalks slipping through the grates, making cooking even easier. Elegant enough for a special dinner yet quick enough for a weeknight, this dish is a great way to celebrate asparagus season.

2. “Deviled” Asparagus

Steaming asparagus takes some precision, although It's key to highlight the vegetable's fresh, delicate flavor: You want tender stalks, not mush. With our Steamer Basket Set, it’s easy to pull them from the heat at just the right moment. Here, peak-season asparagus gets the deviled egg treatment, topped with a cayenne-flecked blender hollandaise and a flurry of grated hard-cooked eggs. It's the best of two delicious worlds.

3. One Skillet Garlic-Butter Salmon and Asparagus

Peak-season asparagus deserves to be the star, and here it shines alongside seared salmon fillets and a deeply flavored butter sauce. Enriched with lemon zest, juice and a touch of sriracha, the sauce strikes a perfect balance of bright and spicy. Need a little more to round out the meal? Serve this with roasted potatoes or brown rice for a satisfying dinner. You'll want the pencil-thin variety of asparagus for this recipe—just another reason to make it in-season.

4. Garlic Herb Chicken Thighs & Asparagus

Crisp, golden-brown chicken thighs meet quickly sautéed asparagus in this simple yet flavor-packed weeknight dinner. A quick sear ensures the chicken stays juicy. It's then cooked in a fragrant garlic-herb butter that infuses every bite. The asparagus stays tender-crisp, thanks to cooking it just long enough to bring out its natural sweetness without losing its snap. Serve this dish over rice, quinoa or farro to soak up the buttery pan sauce, or slice everything up and toss it with your favorite pasta shape.

Feeling inspired? Get to the market and serve up some stalks this season.