If you’ve been guilty of serving soggy asparagus, one top chef, Maurilio Molteni, head chef at TOZI Victoria, has revealed the best cooking technique for a tasty bite. Featuring heavily in spring menus, the chef has mastered how to lock in all of its vibrant flavour, colour and crunch.
And, fortunately for us, Molteni has shared his fool-proof method that guarantees restaurant-quality results every time. Here’s how to cook asparagus. “If you blanch them, always [do so] in boiling salted water,” Molteni began.
“And as soon as they are cooked (al dente), refresh them in ice water so you keep the colour, texture and flavour.”
This technique not only maintains the vegetable’s fresh green hue but also stops the cooking process instantly to avoid any mushiness.
According to the chef, the ice bath is a crucial final step that many home cooks skip, but it makes all the difference to the finished dish.
It’s the same method used in professional kitchens to keep the ingredients firm and bursting with flavour.
Asparagus is a key ingredient in many of TOZI’s most popular seasonal dishes, and Molteni is passionate about letting the vegetable shine.
“Asparagus is very versatile and can be used in different dishes or even served by themselves,” he said.
At the London-based Italian restaurant, guests can enjoy asparagus paired with quail eggs and black truffle in a salad, folded into rustichelle pasta with peas and pecorino, or served simply with brown butter and parmesan.
He added, “One of TOZI’s favourites is the hand-cut tagliarini with asparagus and black truffle—simple but so tasty.”
Chef Molteni is also keen to reduce food waste, offering a clever use for those often-discarded woody ends.
“With the asparagus ends, I usually do a stock that we use as a base to make asparagus soup, to cook an asparagus risotto and even some pasta dishes,” he explained.
For anyone cooking at home, Molteni recommends peeling the thicker spears halfway down to help them cook evenly and stay tender.
His final tip? “Just make sure you do not play with them too much — don’t overcook them, otherwise you will lose texture and flavour.”