Fresh asparagus tastes great when tossed with olive oil, salt & pepper then cooked according to the times and methods below:

Roasted: About 10 minutes at 425℉ (make sure to leave enough space in between so that they bake instead of steam)

Sauté: About 2 minutes in a hot pan

Grilled: 6 - 9 minutes over medium heat

Blanched: 1 minute in salted boiling water, 1 minute in ice bath, then patted dry.

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A fun and easy way to remove the woody ends of asparagus is to hold the top half of an individual stalk in one hand and then use the thumb and index finger of your other hand to bend about an inch up from the bottom. The stalk will snap at its natural breaking point.

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Keep your stalks fresh! Stand them up in a container filled with about two inches of water and store on a shelf in your fridge for 2 - 4 days.

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