How Long to Cook Asparagus? Cooking Times, Tips, and the Difference Between White and Green

In brief

• White asparagus is cooked for 8 to 12 minutes, depending on thickness. Thin asparagus cooks faster than thick.
• Green asparagus only needs 5 to 8 minutes and doesn’t need to be peeled.
• The asparagus season runs from early April to June 24. Buy from the farmer for the freshest quality.
• Never throw away the cooking water: it’s the perfect base for asparagus soup.

Every year it’s the same once the first asparagus of the season hits the shelves. But then you’re faced with the question again: how long do you actually cook them? And what exactly is the difference between white and green? In this article, we answer those questions, give practical cooking tips, and show you what you can do with the cooking water afterward.

How long do you cook white asparagus?

White asparagus is cooked for 8 to 12 minutes in lightly salted water. The exact time depends on the thickness of the stalks. At the end of the cooking time, pierce the bottom of an asparagus with a fork: if you feel hardly any resistance, they are done.

Thin or thick: how many minutes does it make a difference?

Thin asparagus needs less cooking time than thick. As a rule of thumb:

• Thin asparagus (diameter up to about 1 cm): 5 to 8 minutes
• Medium asparagus (1 to 1.5 cm): 8 to 12 minutes
• Thick asparagus (over 1.5 cm): 12 to 15 minutes

Thin asparagus is handy when you want to quickly put something on the table: they’re ready in no time and taste just as good. Want to be sure they’re cooked? Take an asparagus out of the water and bend it slightly: it should bend a little. If it does, it’s perfect. If it stays stiff, give it another minute or two.

Prefer your asparagus just slightly tender? Then use the lower end of the cooking time.

How long do you cook green asparagus?

Green asparagus is ready in 5 to 8 minutes. They are thinner than white asparagus and don’t need to be peeled. Just cut off the woody bottom (about 2 cm) and you’re ready to start.

Green asparagus is not only great for cooking but also excellent for other preparations. Briefly grilling or sautéing gives them a slight bite and a slightly nutty flavor. Want to know how to do it? Read our guide on sautéing in four steps. You can also briefly blanch them first and then grill for a crispy result.

Green asparagus contains slightly more vitamin C and antioxidants than white asparagus because it grows above ground and absorbs sunlight.

What is the difference between white and green asparagus?

The main difference lies in how they grow. White asparagus grows underground, away from sunlight. This keeps it white, makes it milder in flavor, and gives it a slightly delicate texture. Green asparagus grows above ground, receives sunlight, and develops its green color and a spicier, fresher taste.

There are more practical differences:

• Peeling: White asparagus is always peeled, from just below the tip to the bottom. Green asparagus does not need to be peeled.
• Cooking time: White needs 8 to 12 minutes, green only 5 to 8 minutes.
• Use: White asparagus pairs well with classic preparations. Green asparagus is more versatile: also suitable for stir-fries, salads, and grilled dishes.

In short: white asparagus is traditional and tender, green asparagus is crisp and intense in flavor.

How do you prepare asparagus for cooking?

Good preparation makes cooking much easier. Here’s how to do it:

1. Rinse the asparagus under cold water.
2. Cut off 1 to 2 cm from the bottom. That part is too fibrous and tastes bitter.
3. Peel the white asparagus with a vegetable peeler, from just below the tip downwards. Make sure no pieces of peel remain.
4. Optional: soak the asparagus in cold water for half an hour. They absorb water and become easier to peel.

Place a sheet of kitchen paper under the asparagus while peeling. This absorbs the moisture, keeping your countertop dry and making cleanup easier.

When is the asparagus season?

The asparagus season in the Netherlands runs from early April to June 24th. That date is no coincidence: on St. John’s Day, the harvest stops so the asparagus plant can recover for the rest of the summer and build up new energy for the next season.

The best growing regions are North Brabant and Limburg, where the sandy soils are ideal for cultivating the white gold.

Tip! Buy asparagus from the farmer if you get the chance. They come straight from the field and are as fresh as possible. At many farms, you can also buy them already peeled, which saves you a lot of work.

How do you make asparagus soup from the cooking liquid?

Never throw away the cooking liquid after cooking. It is full of asparagus flavor and is the perfect base for asparagus soup.

Thicken the cooking liquid with a simple roux and you’ll have a creamy asparagus soup on the table in fifteen minutes. Use the liquid preferably the same day, while the flavor is at its best.

Here’s how to make a roux:

1. Melt a knob of butter in a saucepan over medium heat.
2. Add a tablespoon of flour and stir immediately until a smooth, light golden mixture forms. Let the roux cook for 1 to 2 minutes so the flour taste disappears.
3. Add the warm cooking liquid little by little and stir each addition completely smooth before adding more. This prevents lumps.
4. Let the soup simmer gently for 10 minutes.

A whisk has traditionally been the ideal tool to stir a roux and sauce smooth without lumps. Don’t have a whisk? A silicone spatula also works well, especially since you add the liquid gradually. The NoTouch mixing spatula is heat-resistant up to 250°C and won’t scratch your pan’s non-stick coating.

Prefer no roux? Then blend a few of the cooked asparagus with an immersion blender and stir them into the broth, along with a splash of cream. This gives you a lighter but still full-flavored soup.

What to serve with asparagus?

The classic combination is white asparagus with a soft-boiled egg, butter, and cooked ham. This combination remains a firm favorite during asparagus season. Prefer vegetarian? Asparagus also tastes delicious with an egg, some melted butter, and fresh parsley, without the ham.

A simple guideline applies for the quantity:

• As a main course: plan on about 500 grams per person.
• As a starter or side dish: 150 to 200 grams per person is enough.

Want more inspiration on which pan to use for different dishes? Then read our guide which pan to use for what.

Enjoy the season while it lasts

Cooking asparagus is not complicated if you know the cooking times. White asparagus requires a bit more patience than green, thin stalks cook faster than thick ones, and the cooking liquid always deserves a second life as soup. Use a large pot so the asparagus is fully submerged and cooks evenly. The season only lasts until June 24, so take advantage while you can.