Description
Asparagus is a green vegetable that's easily recognizable for its long, pointy spears, which are commonly grilled, steamed, or roasted. Its seasonality also makes asparagus more expensive than other vegetables, and the flavor will vary based on where it's grown.
Asparagus can be cooked many ways—roasted, grilled, steamed, boiled, pan-roasted, fried—and how to prepare it depends as much on your taste as the asparagus. Generally speaking, thinner spears are better for roasting, grilling, stir-frying, tossing with pasta, and eating raw in salads. Thicker asparagus is traditionally left whole so its tender, meaty texture can be appreciated. Try it steamed with butter or hollandaise sauce, or blanched and chilled with a vinaigrette, herbs, or other dressing. Since it tends to be the most tender and has the freshest flavor, try the first asparagus of the season lightly steamed with a squirt of lemon. It's a true taste of spring.
