Spring is the time to enjoy fresh and sweet asparagus spears!

Asparagus is best when the blossom heads are tightly closed and the stalks are smooth, firm and brightly colored.  Thinner spears are usually more tender but fatter ones are sweeter once they are peeled.  Choose similarly sized asparagus so that they will cook evenly.

To prepare asparagus, hold each spear and bend until it snaps.  The spear will break at the point where it becomes tender.  For fat spears, use a peeler to remove the paper-thin layers of skin to expose pale green flesh.  Start about 1-inch below the blossom head and peel down along the spear towards the cut end.

Cooking Asparagus

Boil.  Cook the asparagus uncovered in a large pot of salted boiling water until just tender.  This will be about a few minutes for fatter ones and less for skinnier ones.  Drain and serve hot or at room temperature.  To cool asparagus, lay them out on a towel.

Steam. Place peeled asparagus in a steamer over boiling water for a bout a few minutes or until just tender.

Roast.  Place peeled asparagus in one layer on a baking pan.  Drizzle with olive oil and sprinkle with sea salt and freshly ground pepper.  Make sure all the spears are coated uniformly.  Roast in 400 degree F-oven until tender, which will be about 9 to 11 minutes.  Turn the spears once, halfway through the cooking.

Grill.  Coat peeled asparagus uniformly with olive oil and sprinkle with sea salt and freshly ground pepper.  Place them in one layer on the grill or use a grilling basket.  Grill until tender.  Grill for about 3 to 5 minutes, roll the spears and grill for another 3 to 5 minutes.

Eating asparagus can help you protect yourself against heart disease.  It contains folate as well as vitamins E, A, and C. Asparagus also contains potassium, which can help you lower your blood pressure and cholesterol.