Asparagus is freshest and at its best during spring. Hot or cold, sautéed or steamed, roasted or grilled, this versatile vegetable can do it all. Here are five ways to make the most of these snappy spears in their peak season.
Pro prep tip: Before you get started, trim your asparagus by snapping off the tough, woody ends (don’t toss them — more on that soon). For larger asparagus, you can use a vegetable peeler to shave off the triangular “scales” to make the stalks more tender.