How do you prep and cook the tender young summer asparagus?

My favorite way is with an asparagus steamer so the the ends are in the boiling water and the tops just steam. I do not peel the tender, young asparagus.

Snap off woody ends and steam serve with butter on it.

Second choice BBQ / Grill it serve with Crumbled Blue Cheese.

I steam them and eat them plain or with alittle butter.

I usually have them steamed and I don’t worry about the scales, they’re on the tenderest end anyway. I bet they would also stir fry well.

Brush with a little olive oil and grill for a few minutes, until tender. Serve with shavings of parmesan cheese.

Snap off the root ends where they choose to snap off and steam them.

Or I brush them with olive oil and salt and pepper and grill them. Grilled asparagus is very popular at my house.

[Oops. Never mind. Already said.]

I very gently saute them in a grilling pan in my homemade pepper, basil garlic oil with minced garlic and slivers of carrots.

Snap off the ends.

Put a little butter and olive oil in a 10-inch skillet, heat over medium. Add asparagus and cover tightly, cook three minutes.

Uncover, salt and pepper asparagus, increase heat to medium-high. Cook 3 more minutes, turning once, until browned.

Add a few tablespoons of (cheap) balsamic vinegar to pan. Off heat, let vinegar bubble and reduce to a syrup, turning asparagus to coat. Serve, drizzling with leftover balsamic glaze.

(Note: this only works with thick asparagus, and only for one bunch at the most. If you want to cook more, use a 12-inch skillet, slightly increase the cooking times, and increase the heat too.)

The tip (the scaly part?) is tender, and I’ve never seen asparagus served with it removed. If it is steamed lightly or grilled, with a bit of butter or oil, plus a dash of salt, the flavor comes out. If overcooked, it becomes too soft.

Snap the woody ends before cooking.

I put mine in a covered container and pop it in the microwave for a couple of minutes until tender. This steams them but takes quite a bit less time than the traditional steamer.

Steamer basket over boiling water only until the color goes bright green – about 3 minutes – get it off the heat immediately, drizzle with lemon juice and melted butter.

Leftovers (yeah, right) are excellent in an omelet the next day with any mild, white cheese.

@Pied_Pfeffer: I am talking only about the widely scattered scales on the bottom half of the spear. Julia Childs ordered us to remove them with a sharp knive or potato peeler. But that was Julia.

Yep, lightly steamed with a dash of butter and S&P. Mmmmm!

Cold, marinated, Asparagus is delicious too!

Marinated after steaming and chilled with a bit of your favorite dressing.

I never bother removing the scales. Carmelize those scales and they’re like the best part!

Oh, and the worlds BEST Bloody Marys?

Marinated Asparagus spears to stir that Grey Goose into an oral orgasmic moment. A sip and a bite…heaven!

I either steam them or grill them. mmmmmmmm

Like @marinelife said.

@gailcalled Ah, thanks for the clarification. The parents grew asparagus in the garden every year, and they didn’t remove the scales, nor do I. Maybe it recommended is for appearance’s sake? I’ve never noticed the scales while eating asparagus.

I used to have wild asparagus growing around one of my old homes. It was very tiny, but oh so delicious! It was fun to hunt for it. The old hunter/gatherer instinct in full swing. lol

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/salad-recipes/Asparagus-Salad I sometimes add feta cheese as well.

Snap off the tips rub on some olive oil, salt, and grill. Alternate is to broil. I hate asparagus any other way.

I must be the only one who is unable to snap off any part of an asparagus spear. It has always taken a pair of clippers or a sharp knife.

@Pied_Pfeffer I usually just cut them, but they should snap for you if they are fresh.

I just got in with ASPARGUS! hahaha

Pacifico cerveza and asparagus coming up! ;-)

Cut off the woody end, place in a flat casserole dish or pie plate, add ⅓ water, wrap in plastic wrap and microwave for 10 minutes. Drain off water, add a little butter, lemon juice and pepper, and eat. Perfect asparagus.

I do not consider myself much of a cook, but I just followed a recipe from the book The Roasted Vegetable. Cut the asparagus up, discarding the ends. I improvised by adding some summer squash. Drizzle with olive oi and roast for about 20 minutes, shaking the asparagus occasionally. Combine with chopped pecans, which I pan fried, but the book says to roast for 10 minutes. Combine with risotto (I used plain quinoa). It tastes surprisingly good.