I love them roasted at 425 for about 7 minutes shake the tray and put back in for 7 more min. I coat in olive oil,s&p sometimes garlic powder (fresh garlic will burn), sometimes I add mushrooms and/or onions and sometimes when they are finished I splash a small amount of balsamic vinegar. Yum!

Blanched: boil water. Cook spears until they just begin to turn bright green. Remove to bowl filled with ice and water to stop cooking. We eat them cold then, most of the time.

I boil some salted water, put them in the already boiling water for three minutes. Drain it, put it back in pan with a bit of butter just for a couple seconds. So good. Another way is I chop it up, put it in the micowave for about 3 minutes then transfer it to a pan where I already sautéed onions. I mix the asparagus in there for a couple more minutes. Salt to taste and it's done. I also like it seasoned sprinkled with olive oil and roasted in the oven until the tips are crispy.

I love them grilled. A little olive oil, salt n pepper.

Another asparagus thread?!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Roast 'em.

I tend to steam them but recently had them roasted and they were so good. But, how do you do it? Broil or bake? Oven temp? How long? And what, if anything do you put on it? Not the OP, but would love some help here.

Op here and I also won't more detail please pp

I just wash and trim, then lay them out on a baking sheet and drizzle some olive oil over them. I kind of move them around with tongs or my hands to coat them a little bit then throw on some coarse salt and pepper. If I'm in a hurry I broil and just start to check them after a few minutes, it depends on how done you like them and how thin/fat they are. If there's more time I think I do 400 degrees and start checking after 10-15 minutes but it's been a while so I don't remember. I really wing it every time, honestly. We do like it when the tops get a little crispy on the thin ones.

I do the olive oil and sea salt, roll them around in the baking dish to coat. I top with a lot of garlic powder, my kids love it. I tend to bake at 425 until just tender. Delish!

NP here, I put them in a grill pan with olive oil and sea salt, cook til just soft enough.(But not too soft.)

This is my preferred method, either grill pan or just plain saute pan. It only works perfectly, though, if the asparagus are thin. If they're the thicker ones, you have to steam them first for 4-5 min. to soften them up. Then proceed as above.

Want*

Anonymous wrote:

Anonymous wrote:Roast 'em.

I tend to steam them but recently had them roasted and they were so good. But, how do you do it? Broil or bake? Oven temp? How long? And what, if anything do you put on it? Not the OP, but would love some help here.

Op here and I also won't more detail please pp

NP here, I pu them in a grill pan with olive oil and sea salt, cook til just soft enough.(But not too soft.)

Anonymous wrote:Roast 'em.

I tend to steam them but recently had them roasted and they were so good. But, how do you do it? Broil or bake? Oven temp? How long? And what, if anything do you put on it? Not the OP, but would love some help here.

Roast 'em.

Like, all dente, bright green and tasting wonderful? How to cook them to perfection?