Asparagus will be tastier if you cook it with 3 ingredients - and no blanching

Asparagus is easy to find in year-round, but its true season is short-lived in the UK. Depending on weather conditions, the are usually ready to eat from St George's Day on April 23 to the Summer Solstice on June 21.

One thing that puts many people off this vibrant is its price tag; it's not considered cheap in the UK. However, it is more affordable in season at around £2 for 110g, and well worth eating. It's a good source of fibre, folate, vitamin K, and other essential nutrients, plus it's low in calories and fat. As for how to it, chef Shayma Saadat says: "Skip any fussy blanching and sauté your asparagus instead."

She shared her method with Simply Recipes: "My steam-sauté method is much easier and only needs one pan. You quickly sauté chopped asparagus to start softening it up, then add a splash of water to create steam that cooks the asparagus through.

"The asparagus stays crisp, tender, and vibrant without the need for blanching."

There's no denying that asparagus is delicious served simply with olive oil and salt, but Shayma's recipe is just as easy and even more tasty.

The chef suggests garlic butter soy asparagus that's "deeply savoury, buttery glaze with a hit of umami from some soy sauce".

Sauteed asparagus recipe

Ingredients

450g fresh asparagus, about 1/4-inch thick

One tablespoon of olive oil

Two cloves of garlic, minced

Two tablespoons of water

Two tablespoons of butter

One tablespoon soy sauce

Salt, to taste

Method

Prepare the vegetables by trimming the woody ends from the asparagus. Cut the stalks into half-inch pieces, keeping the tips whole and separating them from the stems.

Take a large skillet over medium heat and add some olive oil. Add the garlic to the pan and leave it to cook, stirring constantly, until it smells fragrant but isn't browned, about 30 seconds.

Add the asparagus stems, but not the tips, and sauté, stirring occasionally. Cook the stems for about two minutes until they look bright green and are slightly softened but firm.

Now add the asparagus tips and the water, cover the skillet with a lid, and let the veggies steam for two minutes until vibrant and crisp-tender.

Remove the lid from the pan and pierce the asparagus with a fork. It should be easily pierced but still feel firm, not mushy. If it still feels hard, replace the lid and continue to steam for 30 more seconds.

Once cooked, stir in the butter and soy sauce and toss everything together until the asparagus looks shiny and well-coated. Taste the veg and adjust the seasoning with a pinch of salt if required before serving.

Store leftovers in an airtight container in the fridge for up to five days. To reheat the asparagus, warm it in a pan over medium heat until heated through.