Asparagus

[lsanderson]

An Improvised Asparagus Dish Is a Happy Accident
By MELISSA CLARK

WHEN it came to cooking asparagus, I thought my skill set was complete.

If I craved a browned, caramelized flavor, I applied high heat using a grill, broiler, cranked-up oven or near-smoking sauté pan. Coated in olive oil, the grassy stalks became singed and soft on the outside and just tender within. A simple garnish of whatever was handy — sea salt, fried eggs, Parmesan cheese or chopped herbs — was all that was required before serving and devouring.

If I was in the mood for a purer, lighter flavor, I’d blanch or steam the stalks until bright green and al dente, preserving their fresh, sweet taste, making a healthful foil for a liberal drizzle of melted or browned butter or a dollop of creamy hollandaise.

With all these options, it never occurred to me that there was something succulent lacking from my asparagus repertory, until one recent evening. More