Not going to lie, I’ve never loved asparagus.  But there is no getting around the fact that asparagus is really, really good for you.  I was reading Alice Water’s “The Art of Simple Food”, and she walks through some techniques around asparagus prep.  I’ve tried to apply what I’ve learned after years of wishing to love asparagus, and here is what turns that veggie into enjoyable:

The fatter, the better.  It’s a spring veggie, but these days, I just get it when it looks fresh (if the tops are mushy, walk away!).  Asparagus spears have a natural break, somewhat near the base.  Just bend it, and it will snap.  Throw away the bottom that snapped off.  Take your veggie peeler and peel from top to bottom with the lightest stroke humanly possible.  This is hard, but important.  You shouldn’t peel through to white…it should still be green.  It took me a lot of practice to peel so lightly.

I put mine on a roasting pan, a little olive oil, and a little FRESH salt and pepper.  If you don’t have a salt and pepper grinder, just get a disposable set pre-filled at the grocery.  We get ours at Sam’s Club (after fighting with grinders for years and never settling on a favorite brand).  Maybe only I can tell because I cook so much, but I can definitely tell the difference between packaged salt and fresh salt.  As well, fresh salt doesn’t have iodine added to it, which makes salt taste bitter.

Roast for about 7 minutes or so.  I’ve cooked it on low broil, 400, 375…it’s all worked well in my gas oven.  You don’t want it limp and icky.  You still want it a bit firm.  There will be no need for cheese or mayo or any other gunk…it’s perfectly edible and quite lovely just like this…my kids EAT asparagus.  Sara never leaves any behind.  Even I eat all of mine now.

Asparagus.  I was doing it wrong for so many years.  Who knew!?