This microwave asparagus is so easy. Microwaving is the fastest and easiest way to cook this vegetable. It's ready in just a few minutes, and it comes out perfectly cooked! Simply microwave it on high until it's tender-crisp. Depending on how thick the spears are, this should take around 2-3 minutes.
Cooking asparagus in the microwave is so easy that I often default to this cooking method. Roasted asparagus is delicious, but it requires heating up the oven. Microwave cooking is perfect for summer. It's quick, easy, and doesn't heat up your kitchen. If you love asparagus and want an easy way to cook it, this is it!
Ingredients
The very basic recipe has just one ingredient - asparagus. Once the asparagus is cooked, you can dress it however you like.
So, depending on what you'll do with it, other ingredients might include melted butter, olive oil, lemon juice or vinegar, salt and pepper, garlic powder, and perhaps onion powder.
Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here's an overview:
Your first step is to wash and trim the asparagus. Depending on how big your microwave-safe bowl is, you might need to trim a big chunk off the ends, or you could also chop the spears in half to avoid waste.
The next step is to place the asparagus in a large microwave-safe bowl, add a tablespoon of water, and cover the bowl with a microwave-safe plate.
Microwave on high until the spears are tender-crisp. Depending on how thick they are, this should take around 2-3 minutes.
Carefully remove the bowl from the microwave using oven mitts. Be even more careful when removing the lid - hot steam will escape. That's it! Now, if you want, dress the asparagus. The section "serving suggestions" below contains a few ideas.
Expert Tip
The most important thing when making this recipe is to make sure the asparagus isn't overcooked. You don't want it stringy and mushy! You want it tender, but not limp.
It's the same idea as cooking pasta until it's al dente. You want it to retain some firmness. So, while three minutes is a good guideline, if the spears you're using are very thin, consider starting with just 2 minutes. You can always add more microwave time if needed.
Recipe FAQs
Hands down, the fastest way is the microwave. Roasting takes a total of 25 minutes (including prep time). Steaming asparagus takes about 15 minutes. Microwaving takes less than 10 minutes, including prep time.
There's no need to peel it. You should, however, trim the ends, which are very fibrous.
No. It should be tender-crisp, meaning it shouldn't be limp and mushy, but you want it tender and creamy, not crunchy. It's definitely a balancing act, but the more you do it, the better you'll be at it (like everything in life).
Serving Suggestions
If you've used young, fresh, in-season asparagus, all it needs is a light sprinkle of kosher salt to be delicious. But if you want to be a bit more elaborate, here are a few more ideas:
- Drizzle it with melted butter and sprinkle it with salt, pepper, and garlic powder.
- Make a quick dressing of olive oil (1 tablespoon), white wine vinegar (1 tablespoon), a pinch of salt, pepper, garlic powder, and a teaspoon of Dijon mustard (to help emulsify the dressing). Whisk the dressing and drizzle it on the asparagus.
- Chop the asparagus and use it in this asparagus salad or add it to any other salad.
- Serve it with Hollandaise sauce.
- As for main dishes, I often serve this light and fresh side dish with rich meat-based dishes because it nicely balances them. So, I often serve it with oven brisket, country-style ribs, barbecue beef, and lamb steak.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I like to chop them and add them cold to salads - they make a great addition to this arugula salad and also to this avocado chicken salad.
More Asparagus Recipes
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Recipe Card
10-Minute Microwave Asparagus
Video
Ingredients
- 1 bunch asparagus
Optional ingredients:
- 1 tablespoon butter - melted
- 1 tablespoon lemon juice - freshly squeezed
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Wash the asparagus spears. Trim their ends. You can either trim enough of the ends so that the spears fit into your microwave-safe bowl, or, after trimming just the ends, cut them in half (or even chop them).
- Place the trimmed spears in a microwave-safe bowl. Add 1 tablespoon of water.
- Cover with a microwave-safe plate and microwave on high until tender-crisp, about 3 minutes. (See notes).
- Use oven mitts to remove the bowl from the microwave, and be careful when removing the lid - hot steam will escape.
- Transfer the asparagus to a serving plate. Sprinkle it with kosher salt and serve. You can also dress with melted butter, lemon juice, salt, pepper, and garlic powder.
Notes
- The nutrition info assumes that the optional toppings were used.
- There's no need to peel asparagus. However, if the ends are thick and fibrous, you might want to peel the very bottom of the spears after trimming the ends.
- The most important thing when making this recipe is to make sure the asparagus isn't overcooked. You don't want it stringy and mushy! You want it tender, but not limp. It's the same idea as cooking pasta until it's al dente. You want it to retain some firmness. So, while three minutes is a good guideline, if the spears you're using are very thin, consider starting with just 2 minutes. You can always add more microwave time if needed.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I like to chop them and add them cold to salads.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Deanna says
Best way to make asparagus. Good and easy.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Deanna! Thank you for the comment.