Learn how to cut asparagus like a pro in this quick and easy guide. Whether you’re trimming, dicing, or making bias cuts, this post is all you need to master this versatile ingredient.
Asparagus is a popular spring vegetable known for its distinct flavor, tender texture, and plethora of nutritional benefits. Once you’ve brushed up on your asparagus 101, you’ll probably want to know how to cut asparagus!
Learning each of the ways to cut and store it makes for a pleasant cooking and eating experience. Plus, it allows you to get the most out of this delicious ingredient in recipes like stir-fries, soups, pasta dishes and more!
How to cut asparagus
Whether you’re trimming, dicing, or bias-cutting asparagus, you’ll want to use a very sharp knife. Smooth-edged knives, like a chef’s knife or Santoku knife, work best for asparagus since they provide precision cuts of this delicate vegetable.
Trim the ends
Wash and pat the asparagus dry, then begin snapping the ends off where the woody end meets the more tender part. Typically, the asparagus will “let you know” where it wants to naturally break.
You can also trim the ends with a knife if you’d prefer. Line a few spears up on a sturdy cutting board. Cut off about an inch from the ends, but make sure to check your particular bunch for where the tough, woody end meets the more green part.
Option 1: Diced
Once the ends are trimmed, keep the asparagus lined up. With a firm, claw grip on the spears, cut them into ½ or 1-inch segments. Diced asparagus is great for recipes like stir-fried rice.
Option 2: Bias cut
Position a spear of asparagus at a 45-degree angle to you (making sure your knife is in a comfortable position). Slice the spear on an angle into pieces of your desired length. Repeat the same steps with the rest of the asparagus.
1 or 2-inch bias cut asparagus pieces are great for adding to dishes like stir-fries and pasta, or just sautéing in a skillet with some oil and seasonings.
Once you’ve cut your asparagus, you can head on over to our ultimate guide to cooking asparagus for tips on how to use it!
Top tips for cutting asparagus
Sharpen your knife: For precise cuts and a safer cooking experience, remember to use a freshly sharpened knife.
Trim the ends: Trim or snap off the pale, woody ends. They are very tough and difficult to chew, so they’re best removed.
Use a stable surface: Use a cutting board with a non-slip surface to ensure you have a stable base for cutting. Alternatively, place a damp cloth or paper towel underneath it.
Slice evenly: Take your time and cut each piece evenly for the best flavor distribution and even cooking.
Cut according to the recipe: Take a look at the recipe you’re using to ensure you’re cutting the asparagus the right way. Cuts can really impact flavor and texture.
How to pick perfect asparagus
When selecting the perfect bunch of asparagus at the store, there are a few things to lookout for.
- Color: Look for asparagus with a vibrant bright green color along the whole spear.
- Tips: The tips of the asparagus should be tightly closed and compact. Don’t choose any that have started to open up.
- Firmness: Asparagus should be firm and straight. Avoid spears that appear wilted.
- Smell: Fresh asparagus has a mild, slightly grassy aroma. It if smells sour or “off,” it’s best to move on.
Storing asparagus
When it comes to storing asparagus, there are two ways to do it.
- Fridge: To store asparagus in the fridge, trim the ends off, add some water to a mason jar, and stand the asparagus in the jar with the stalks down. Loosely cover the asparagus with a plastic bag to help retain moisture.
- Freezer: To freeze asparagus, it’s best to blanch it for about 1-2 minutes, then immediately add the spears to ice water for the same amount of time. Once blanched, dry the asparagus and freeze them in a freezer-safe bag or container for up to 3 months.
Asparagus recipes
We love asparagus around here, and use it in a whole array of asparagus recipes. These are a few of our favorites!
- Air Fryer Asparagus
- Asparagus Pizza
- Shaved Asparagus Noodles with Pesto
- Parmesan & Almond Baked Asparagus Fries
- Roasted Asparagus with Romesco Sauce
Frequently Asked Questions
Most of the time, you don’t have to peel asparagus before cooking it. However, if you have a particularly thick or woody spear, it may help to peel the bottom half for a tender texture.
Trimming or breaking the asparagus both work equally well for removing the woody end of asparagus. I find that just using your hands is the quickest and most efficient way, but either one works!
Ingredients
- 1 bunch asparagus
Instructions
Trim The Ends
- Snap Method: Wash and pat the asparagus dry, then begin snapping the ends off where the woody end meets the more tender part. Typically, the asparagus will “let you know” where it wants to naturally break.
- Cut Method: You can also trim the ends with a knife if you’d prefer. Line a few spears up on a sturdy cutting board. Cut off about an inch from the ends, but make sure to check your particular bunch for where the tough, woody white end meets the more green part.
Cut Asparagus
- Option 1 – Diced: Once the ends are trimmed, keep the asparagus lined up. With a firm, claw grip on the spears, cut them into ½ or 1-inch segments. Diced asparagus is great for recipes like stir-fried rice.
- Option 2 – Bias Cut: Position a spear of asparagus at a 45-degree angle to you (making sure your knife is in a comfortable position). Slice the spear on an angle into pieces of your desired length. Repeat the same steps with the rest of the asparagus.
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