Asparagus recipes

Green asparagus recipes

Green asparagus is one of the easiest vegetables to cook with. Because it grows above ground, it has a robust taste, and usually only the lower third of the stalk needs peeling. It brings crunch and bold flavour to quick, light dishes such as fresh spring salads. Shaved raw into thin ribbons, it works beautifully, or it can simply be blanched for 3–5 minutes.

Green asparagus cooks much faster than white. In boiling water, it needs only 5–8 minutes. And because it has a much lower water content than white asparagus, it's also ideal for frying and grilling. It can go straight into the pan or oven—with no need to boil it first.

Fried in a little olive oil or butter, it develops rich roasted flavours after just 5–8 minutes. In the oven, spread on a baking tray, drizzle with olive oil and roast at 200 °C for around 8–12 minutes.

Whether from the pan, the oven or straight off the grill, green asparagus brings colour and bite to the plate, as our selection of Kikkoman recipes shows:

Asian-inspired asparagus recipes

Asparagus meets the flavours of Asia. In Asian cooking, asparagus is usually flash-fried in a hot wok. Paired with ginger, chilli and peanuts, it takes on a whole new character—and Kikkoman sauces play their part too. Crisp green asparagus in particular is a perfect match for exotic spices and Asian marinades. See for yourself:

Vegetarian asparagus recipes

Asparagus doesn't need meat to shine. Whether served in fresh salads, a risotto or simply with new potatoes and melted butter, it's a true vegetarian favourite. A variety of herbs and cheeses, combined with a flavour boost from Kikkoman sauces, can transform any dish into a satisfying meat-free feast. Here are a few vegetarian asparagus recipes to enjoy any day:
 

White asparagus and Kikkoman

White asparagus is the elegant classic. Because it grows underground, away from sunlight, its skin stays pale. Compared with green asparagus, its nuttier and more robust counterpart, white asparagus offers a mild, slightly sweet flavour and an almost melting texture. Its appeal lies in its subtle elegance. The spears are often thicker yet more delicate, turning especially tender when cooked, for a creamy consistency. Although less fibrous than green asparagus, it needs a little more care when peeling so that the tender core comes into its own.

The combination of white asparagus and our rich Kikkoman Teriyaki Wok Sauce Roasted Garlic creates a surprising, modern fusion you're sure to love. These two recipes show just how well it works:

Delicious asparagus sauces

Classic hollandaise may be the traditional choice for white asparagus, but marinades with soy sauce are a real insider's tip. Green asparagus pairs beautifully with soy and sesame dips that add real umami depth. Fresh citrus dips are ideal for grilled asparagus, while white asparagus suits lighter, gentler dips. Asian-inspired vinaigrettes with a splash of Kikkoman Soy Sauce bring a savoury kick to asparagus salads and work equally well with both varieties.

Whether you're making marinades, sauces or dips, Kikkoman has the perfect ingredient for the job. Take your pick from our Kikkoman Soy Sauce, Wok Sauces, Kikkoman Poke Sauce, Kikkoman Lemon Ponzu or our Kikkoman Kimchi Chili Sauce, and dive straight into the world of asparagus sauces:
 

How to cook/prepare asparagus

For perfect asparagus every time, look for firm spears and fresh-looking cut ends when buying. Use it as quickly as possible once you get home, as it only keeps in the fridge for about 2–3 days. Always peel white asparagus thoroughly before cooking, and trim the woody ends off both white and green varieties.

For a purist take, serve it with a dip such as Kikkoman Sesame Sauce. Barbecue fans can also marinate the spears in one of the Kikkoman Teriyaki BBQ Sauces for a great roasted flavour.

Depending on thickness, white asparagus takes around 10–25 minutes to become meltingly tender. A dash of Kikkoman Soy Sauce in the cooking water lends it a subtle savoury note.