I attribute my early-in-life distaste for asparagus to my grandmother's habitual over-cooking of all things green, but now I love to eat it raw and flash-cooked. And now is the time.
Last week I wrote about rhubarb bursting forth from the garden. Next in line in spring's parade of gifts is asparagus. When it comes, it really comes. Bundles of it give a new fresh texture to the market, their tight little cone heads poking up into the sun.
Since we're talking about grilling this week on The Kitchn, I wanted to share a recipe from my last book, Good Food to Share. It's a lightning-fast way to cook asparagus with fire, bringing out the best of this spring vegetable. More