Spring’s green spear of goodness
By Chef Ian — Underground Chef
Spring’s here and the garden’s bursting with life — so let’s celebrate one of the first real signs the season has changed: asparagus.
Fresh, vibrant, and packed with nutrients and flavour, asparagus is one of those ingredients that doesn’t need much… it just needs the right treatment. And I’ll say it upfront:
I steam it — I don’t boil it.
Because soggy asparagus is a crime against flavour.
What you’ll learn in this video
- How to trim asparagus properly (no waste, no tough bites)
- Why steaming beats boiling for colour, crunch, and flavour
- How to get that perfect “bright green, tender-crisp” finish
- A simple serve with hollandaise + cracked black pepper
- Bonus option: how I like it on the BBQ
How to prep asparagus (quick and easy)
Trim it right
You’ve got two simple options:
- Snap method: bend a spear and it naturally breaks where the woody part ends
- Knife method: line them up and trim the ends (fast if you’re doing a bunch)
Either way, you’re aiming for tender spears — not chewy stalks.
How I cook it (and why I steam)
Steam, don’t boil
Steaming keeps:
- the colour bright
- the texture crisp-tender
- the flavour where it belongs (in the asparagus, not in the water)
Boiling is where good veg goes to get sad.
Serve it like a treat (without fuss)
Once it’s steamed:
- plate it up while it’s hot
- spoon over smooth hollandaise
- finish with a hit of freshly ground black pepper
That’s it. Simple, classic, and it makes asparagus feel like the hero.
BBQ option (crowd-pleaser)
If you’re firing up the BBQ, asparagus is a ripper:
- a little oil
- quick grill
- keep it moving so it gets colour without drying out
Why seasonal eating matters (the simple version)
When you eat what’s in season, you usually get:
- better flavour
- better value
- and produce that needs less “fixing” in the kitchen
Seasonal food does half the work for you.
Final word from Chef Ian
“Treat asparagus gently, keep it bright, and don’t overthink it — this is spring on a plate.”
Chef Ian
