Yield: 2 to 4 Servings

Scott Nowell

You can greatly improve your asparagus with proper preparation and avoid over cooking. Asparagus should be crisp tender and not mushy. Test with a fork.

• 1bunch asparagus
• Kosher salt
• black pepper
• olive oil

Preparation: The bottom of asparagus spears tend to be tough and woody. Cut the bottom two inches from the bunch of asparagus. If you are using normal asparagus, i.e., not pencil thin, you should peal the next two inches from the bottom.

Steamed: In a sauce pan wide enough to fit the trimmed asparagus, bring about ½ inch of water to boil. It is not necessary to salt the water but a good pinch won’t hurt. When the water is boiling, add the asparagus and cover the pan. Cook for 2 to 3 minutes, depending on thickness.

Drain. Unless you are using a sauce, add a TBS of butter to the pan, cover and let melt for a minute. Serve in a hot dish.

Roasted: Preheat oven to 400°F. If you have something else in the oven, use that temperature and adjust the time for the asparagus.

Place the asparagus in a quarter sheet pan in a single layer. Add 1 TBS of olive oil and season with salt and pepper. Roll the asparagus to coat in the oil and seasonings. Roast for 10 minutes. Turn spears and roast an additional 5 to 10 minutes depending on size. Serve.

Grilled: Place the asparagus in a dish. Add 1 TBS of olive oil and season with salt and pepper. Roll the asparagus to coat in the oil and seasonings. Place on grill perpendicular to grate over medium heat for 10 minutes. Turn and grill for an additional 5 to 10 minutes depending on size. Serve.