On Cooking Asparagus

Kris and I like asparagus, but we don’t make it very often … but if you do, let us know how you cook it and here’s an article that has some suggestions.

Do you have any recipes?

By MARK BITTMAN

It takes effort to maintain a sense of seasonality with asparagus, given that it has become a year-round product. But right now even the stuff in supermarkets may come from a local source — so that the stalks snap rather than bend when you apply pressure and the aroma and flavor are fresh rather than simply strong.

Still, even the best asparagus needs something, even if it’s as little as olive oil and lemon. Hence the following below, with the best cooking methods — steaming (or poaching; in the case of asparagus, they’re roughly equivalent); roasting; grilling (or broiling, which is always an alternative, because the broiler is nothing but an upside-down grill); and stir-frying — and flavors well suited to each.