Blanching asparagus is a classic technique, but it is not the only way to enjoy this spring vegetable. Chefs share their favourite alternatives, from grilling to air frying and even eating it raw.
Raw Asparagus Salads
Billy Stock, chef/owner of the Wellington in Margate, recommends using a peeler to shave thin strips off raw asparagus for a variation on salade Niçoise. This method works best with very fresh spears.
Grilling for Char
Bart Stratfold of Timberyard in Edinburgh suggests coating spears in rapeseed oil and grilling on high heat for a few seconds until charred. After grilling, roll them in a tray of vinegar or preserves, such as sweet pickled elderflower and elderflower vinegar.
Cooking Over Fire
Tomos Parry, chef/co-owner of Brat and Mountain in London, prefers to cook asparagus directly over flames. Lightly coat with olive oil, char, then season with flaky sea salt and lemon juice. Serve with garlic mayo for a simple, satisfying dish.
En Papillote (Baking in Paper)
Stratfold also recommends cooking asparagus en papillote. Place a knob of salted butter, a splash of white wine, cracked pepper, and anise-flavoured herbs on a sheet of baking paper with the asparagus. Wrap into a parcel, bake, and serve with ham and poached eggs.
Microwave Method
Chantelle Nicholson, chef/owner of Apricity in London, shares a quick microwave technique: place asparagus on a plate with butter and salt, cover with another plate, and microwave for two minutes. This method yields tender spears with minimal effort.
Air Fryer Asparagus
Nicholson also advocates for air frying. Mix miso with a little water and brush over the spears. Air fry at 180°C for four minutes. Serve with fried eggs or dip in Kewpie mayo with chilli crisp.
Tempura-Style Frying
Stratfold suggests tempura batter for a crispy exterior. The spears steam inside, retaining juiciness and flavour. Season with salt blended with dry fermented vegetables or seaweed for a delicious twist.
Whether you choose to grill, bake, microwave, or fry, asparagus offers versatility beyond blanching. Experiment with these methods to enjoy the spear's unique texture and flavour throughout the season.
