How to Cook Thick Asparagus

Why Thick Asparagus Is Better Than Thin Asparagus

We love thick asparagus! Its substantial, meaty texture and fuller asparagus flavor set it apart from thin spears.

Thick stalks stay juicy inside, brown beautifully, and hold up well to high-heat cooking.

For the best results, peel each stalk from just below the tip to the trimmed end to remove the tough, stringy outer layer.

Thick asparagus is delicious when prepared several different ways. Try sheet pan roasted asparagus, crispy grilled asparagus, or easy steamed asparagus.

How to Choose Thick Asparagus

Extra-thick asparagus is commonly sold through foodservice suppliers, so it can be difficult to find in regular grocery stores. Look for it at farmers' markets, specialty produce stores, and well-stocked supermarkets.

You may also see these large spears labeled "fat asparagus" or "jumbo asparagus."

Don't let the size fool you. Thick stalks grow that way from the start and aren't overgrown thin stalks that have turned woody.

When properly prepared, they're tender, juicy, and meaty.

Choose firm, bright green, rounded stalks with compact, tightly closed tips. Avoid flattened spears and stalks with large white, woody sections near the base. Once the tips loosen or get mushy, the asparagus is past its prime.

Use asparagus soon after purchase because it toughens quickly. Refrigerate it in a sealed plastic bag with the ends wrapped in a damp paper towel.

Key Ingredients

• Thick asparagus: Choose firm, bright green stalks at least ½ inch wide, with compact, tightly closed tips.
• Olive oil: Helps the asparagus brown and prevents it from sticking to the skillet.
• Salt and pepper: Season the asparagus before cooking to create layers of flavor.
• Water: Creates steam in the covered skillet, helping the thick stalks become tender.
• Butter: Forms the rich base of the finishing sauce.
• Garlic: Adds savory flavor to the melted butter. Cook it briefly so it doesn't burn.
• Lemon: Fresh lemon juice brightens the butter sauce.

How to Trim Asparagus

• Using a sharp knife, trim 1 to 2 inches from the tough ends of the asparagus. I prefer to trim thick stalks individually.

• Lay the asparagus flat on a cutting board. Peel each stalk from just below the tips to the trimmed end. Keep the stalks flat while peeling so they don't snap.

How to Sauté Thick Asparagus

• Heat the olive oil in a large skillet over medium-high heat until shimmering.
• Arrange the asparagus in a single layer and season lightly with salt and pepper. Carefully pour in ¼ cup of water. Cover and cook for 5 minutes, shaking the pan occasionally.

• Remove the lid and reduce the heat to medium. Sauté for about 3 minutes, tossing frequently, until the asparagus is browned in spots and crisp-tender. Transfer it to a plate.
• Reduce the heat to low and add the butter to the same skillet. Once melted, add the garlic and cook for about 30 seconds, stirring constantly.
• Remove the skillet from the heat and stir in the lemon juice. Return the asparagus to the skillet and toss with the garlic-lemon butter. Serve hot.

Serving Suggestions

I like to serve the asparagus alongside whole roasted chicken, pan-seared steak, or Alaskan salmon for an easy side dish.

You can also cut each stalk into quarters and toss them with cooked pasta or rice, or serve the stalks whole over white rice.

Thick asparagus with lemon butter makes an easy Christmas or Thanksgiving side dish because it cooks quickly on the stovetop while the turkey and casseroles bake.

Storage and Reheating

Store leftover asparagus in an airtight container in the refrigerator for up to 3 days.

Reheat it in a skillet over medium heat until warmed through, or microwave briefly in 30-second intervals.

More Stovetop Vegetable Recipes

Try these easy stovetop vegetable recipes for simple, delicious weeknight and holiday vegetable dishes.