Asparagus starts to come in season in mid-April, making this spring vegetable a perfect side for Easter brunches and dinners. When steamed or boiled, asparagus can be soggy and less than appetizing, but other cooking methods make this spring garden vegetable a true treat.
One way to retain the crunch and fresh flavor of asparagus is by pan-frying. Add trimmed asparagus spears to a saute pan that contains a little butter or olive oil. Cook over medium heat, turning spears until brown on all sides. Serve hot garnished with Parmesan cheese.
Broiling or roasting is another way to make asparagus tender and flavorful without overcooking. Cook trimmed, salted asparagus on an oiled sheet pan in an oven at 400 degrees. Cook for 8 to 10 minutes, or until asparagus is fork tender. Drizzle with balsamic vinaigrette before serving.
Ditching the steamer and trying these basic cooking techniques can make spring asparagus a hit at your Easter table.