We always steam asparagus in the Varoma, not in a saucepan. The steam protects the flavour, the spears do not leach out, and the result is firmer and more intense on the plate. Here is how to cook asparagus in the Thermomix®: place 1,000 to 1,500 g asparagus in the Varoma and 500 g water or stock in the mixing bowl, then steam for 23 to 30 min / Varoma / speed 1. White asparagus tends to need the full 30 minutes; green asparagus is ready after 23 to 25 minutes.
We have been cooking asparagus this way for years, every season, several times a week between April and 24 June. The biggest advantage beyond the flavour: while the asparagus steams in the Varoma above, the potatoes cook in the steaming basket below and the asparagus liquor for the sauce simmers in the mixing bowl. One machine, one operation, one complete meal. That is exactly what we use the Thermomix® for.
Asparagus in the Thermomix® Varoma
Ingredients 0 / 2 ✓
- 1000 - 1500 g asparagus
- 500 g water or stock
Instructions 0 / 3
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1
Peel the asparagus.
Peel the asparagus and arrange it in the Varoma and the Varoma tray. Cross the first two asparagus spears over each other so that the remaining spears do not block steam circulation.
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2
Steam the asparagus.
Add water or stock to the mixing bowl and steam for 23 to 30 min / Varoma / speed 1.
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3
Determine cooking time.
The cooking time depends on the thickness of the asparagus.
If you like, peel 750 g potatoes in step 1, cut them into pieces and place them in the steaming basket. They cook all-in-one alongside the asparagus.
Nutrition per serving
Why asparagus turns out better in the Varoma than in a saucepan
In a saucepan, asparagus comes into direct contact with water. Water-soluble vitamins and flavours leach into the cooking water. In the Varoma, hot steam surrounds the spears from all sides without any water contact. The asparagus retains its colour, bite and natural taste much better.
The second point is the amount of water. In a pot you need litres of boiling water to cover the asparagus completely. In the Varoma, 500 g of water in the mixing bowl is enough; the rest is steam. Less water means less leaching and a fuller asparagus flavour on the plate.
The recipe works with both white and green asparagus. Peel white asparagus completely; for green asparagus the lower third of the spear is enough. Trim the woody end from both varieties with a knife rather than snapping it off. That way you only lose the truly hard part and not two centimetres of good spear.
Salt and a pinch of sugar round out the flavour
Plain water in the mixing bowl works, but we always add 1 tsp salt and 1 tsp sugar. The salt seasons the steam; the sugar tempers the faint bitterness that thicker white asparagus sometimes carries. If you like the classic approach, add a squeeze of lemon juice to the water as well, which keeps white asparagus a nice bright colour.
You can draw even more flavour from the peelings. We simply cook the peelings from the white asparagus in the mixing bowl alongside everything else. They give the steam and the resulting asparagus liquor an intense note. After cooking, we strain out the peelings and have a ready base for an asparagus soup or a light sauce.
Spear thickness determines cooking time
The recipe card gives 23 to 30 minutes. This range is not imprecision; it depends directly on spear thickness. Thin spears under 12 mm are done after 23 minutes. Thick spears over 16 mm need the full 30 minutes. Green asparagus cooks faster than white in general and is often tender after just 23 to 25 minutes.
The reliable doneness test uses a sharp knife. Pierce the thickest spear just below the tip. If the knife slides in with a little resistance, the asparagus is tender but still firm. If it glides through without any resistance, it is soft and you should remove it straight away. When in doubt, take it out 2 minutes early and cook on briefly rather than leaving it 2 minutes too long and ending up with mush.
When loading the Varoma, lay the first two spears crosswise so that steam can circulate between the spears and they all cook evenly. Place the Varoma on the closed mixing bowl, with 500 g water in the mixing bowl, then select speed 1.
Three common mistakes with asparagus in the Varoma
Spears packed too tightly and cooking unevenly
If you press the asparagus into the Varoma as a tight bundle, steam cannot reach between the spears. The outer ones end up cooked while the inner ones are still raw. Our solution: lay the first two spears crosswise and stack the rest loosely in a grid pattern on top. Two loose layers with air between them are better than one dense, compact layer.
White asparagus turns out tough despite the cooking time
Tough white asparagus is almost always down to peeling, not timing. The woody outer skin stays tough no matter how long you cook it. Our solution: peel white asparagus generously and completely from tip to end, going over the lower third twice. That is where the thickest skin sits.
Condensation drips back onto the cooked spears
If you lift the Varoma lid straight upwards, the collected condensation runs back onto the asparagus and dilutes it. Our solution: tilt the lid at an angle and tip it away from you so the water runs off at the back edge and not onto the spears.
How to cook potatoes and sauce at the same time
This is where the Thermomix® comes into its own. We cook the potatoes at the same time. Peel 750 g potatoes, cut them into even pieces and place them in the steaming basket. The steaming basket goes into the mixing bowl, the Varoma with the asparagus sits on top. The cooking time and setting stay the same and everything is ready simultaneously.
If you want the classic Sauce Hollandaise alongside, make it straight after in the same mixing bowl. Melt butter for 3 to 4 min / 70°C / speed 2, then add 3 egg yolks, a squeeze of lemon juice, salt and pepper and emulsify for 4 min / 70°C / speed 4. If the sauce splits, the temperature was too high. We have found 70°C consistent and reliable, never higher.
Three variations we make regularly
Green asparagus with olive oil and Parmesan: cook green asparagus for just 23 minutes, then toss briefly in a frying pan with olive oil and serve with shaved Parmesan. Firmer and more Mediterranean than the classic version.
Asparagus and potato all-in-one: 750 g potatoes in the steaming basket, asparagus in the Varoma, with the quick Hollandaise alongside. A complete lunch for 4 on the table in 45 minutes, without a second pot.
Asparagus with cooked ham in the Varoma: for the last 5 minutes, lay slices of cooked ham in the Varoma. They warm through without drying out and asparagus and ham are ready at exactly the same time.
What to serve with asparagus from the Thermomix®
We serve the asparagus classically with boiled potatoes, melted butter or Sauce Hollandaise and cooked ham. If you prefer something lighter, green asparagus pairs well with a dollop of herb quark. From the asparagus liquor and peelings we often make a creamy asparagus soup the following day.
More recipes for asparagus season can be found in our overview: Asparagus in the Thermomix®. How the Varoma works best in general is explained in our Varoma guide, and how to choose the right speed is covered in our guide to speeds and settings.
How to keep asparagus fresh and store it
We store raw asparagus wrapped in a damp kitchen towel in the vegetable drawer, where it stays crisp for 2 to 3 days. Do not stand white asparagus in water or it will absorb moisture and become watery. You can tell it is fresh by the squeaking sound the spears make and the moist cut ends.
Cooked asparagus keeps in a sealed container in the fridge for 2 days. To reheat, 5 min / Varoma / speed 1 is enough; it stays firm rather than collapsing in a saucepan. Freezing only works well with blanched, not fully cooked asparagus, otherwise it turns mushy when thawed.
Goes well with: Hollandaise and cooked ham.
Asparagus season is short, from April to 24 June. We make the most of it every year and steam asparagus in the Varoma almost every day. You will find more seasonal recipes in our asparagus overview.
