'Excellent' asparagus cooking method shows we've all been doing it wrong

Whether you're an asparagus aficionado or not, there's no denying this veg is a bit of a and it's popping up all over our plates now that has sprung and the UK harvest is underway. You might pick up these green stalks at your local or forage for them at a farmer's market - but however you get your hands on them, they're versatile veggies to cook with.

But star and food expert Jessica Gavin reckons lots of us are botching the job when we cook them. Even seasoned kitchen pros might be shocked to learn they've been doing it wrong all along.

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The usual drill might be to boil, grill or steam these veggies until they're tender, but Jessica's flagged an often-skipped crucial step. Food guru Jessica has let slip that dunking them in ice-cold water is the secret to getting them just right – perfectly tender without turning to mush.

In her hit YouTube tutorial, she dishes out the advice: "To prevent soggy and mushy asparagus, let me show you how to tell when they're done cooking."

She gave the spears a quick one-minute steam and found them "too crisp" to snap easily. Yet, after three minutes, they turned "bright green and cooked throughout", achieving a "tender" snap without being too floppy or too firm.

Now, if you find your asparagus is ready to go but the rest of your dinner isn't, Jessica's top tip is to have a bowl of ice water handy, reports .

She advised: "Don't cook asparagus for too long. If you're not eating the asparagus right away, shock it in some ice cold water. This is going to stop the cooking process and prevent it from getting mushy."

This technique will maintain the cell structure, ensuring the asparagus remains crisp. When you're ready to serve, just give the asparagus a quick pan-fry on high heat for about 30 seconds.

Jessica's YouTube followers were quick to commend her advice, with one viewer describing the tip as "excellent". Another commented: "I'm an over-cooker... thanks for the tip!"