Please look at this one!

1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
Method
1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

VS ROASTED???????

U can probably tell I don't cook asparagus

I just put it in a pan of water cook until tender about 15-20 minutes, serve with mayo or lemon juice. Nothing extra.

I toss mine with olive oil, salt and pepper and roast at 425. After six or seven minutes I turn them over if the bottoms are starting to brown. When I take them out of the oven I grate parmensan cheese on top. They will be brown in places and tender. Now I wish I had some asparagus.

I roasted some last night in a 350 oven. I rinsed it and put it on a cookie sheet and drizzled it with olive oil. I think I cooked it 15 min. I kept checking it with a fork because I did not want to overcook it. When I removed it from the oven, I grated fresh parmesan cheese over it.

I just steam or boil them in a pan then drain and melt butter over them. Or cut them into a stir fry, or saute in butter with onions, etc. for an omlette. You almost can't go wrong.

But I really think the best is broiled. Trixietx, that sounds wonderful.

I cook mine in boiling, salted water until crisp tender, then shock it in an ice bath. I drain it, pat it dry and squeeze on fresh lemon juice and a sprinkle of sea salt.

I either steam or put them in a saucepan with water and a squeeze of lemon. My very favorite way though is on the bbq wrapped in bacon with a sqeeze of lemon. We had them at Disneyland that way and they are awesome. I googled to see if they could be done in the oven like that ~ and guess what? ~ they can be!! Here is the google page with lots of recipes for the oven. Enjoy your Mother's Day Glenda!

Here is a link that might be useful: Bacon Wrapped Asparagus

I soak it in water for an hour or so. Then place on a cookie sheet and brush with melted butter and sprinkle with salt. Then I put it under the broiler until it's starting to get brown on the tips. I like it crisp.

Like Trixie, I roast mine at a high temperature then sprinkle with grated parmesan. The parmesan melts on it.

I treat asparagus like I do all my veggies. I like them best roasted.....brussels sprouts, carrots, parsnips, onions, potatoes.

Spread out on a microwaveable dish, with half the spears facing one way and half the other.

Add a pat of butter, a sprinkling of salt, and a grind of pepper.

Cover with a lid or plastic wrap.

I microwave 1 min 30 seconds. I make sure they are cooked enough that I can make a mark on a stalk easily with a thumbnail, but not mushy. They are bright green, tender but with nice texture, and sweet.

I eat them with my fingers, starting from the tips, then munch munch munch up the stalk, then pop end into my mouth LOL.

I roast mine as well. If it is pencil sized just snap the bottoms off, it is thick then I snap the hard bottoms and then peel off the tough skin on the bottom of the stalk. Drizzle with olive oil, sprinkle a bit of kosher salt on it.
It only takes a few minutes, 4-8 depending on the size of the stalks.

I usually steam it and then sprinkle whatever seasoning I feel like on it. Once in awhile I will roast in the oven after tossing in olive oil and sprinkling with salt, pepper, and garlic powder. I don't like mine overcooked so I always make sure to check it regularly, I like it cooked but slightly crunchy still.

I NEVER boil it, can't stand it that way, or microwaved. Boiling can make it soggy/slimy and I hated asparagus as a kid because my mom always boiled it.

It's now my favorite veggie and I eat it several times a week. When it's on sale I buy a bunch of it and eat it almost every day.

I'm with jasdip. Toss in evoo, s & p, and sprinkle with parmesan. Then roast to al dante.

I roast mine at 425, so no, 400 isn't too high at all. I do mine with a little oil, salt, and, garlic powder.

Just like Lynn. It's done when you think it's not quite done, and still a very bright green. Lemon juice just after removing from oven.

Roasted, drizzled with olive oil and fresh lemon juice, salt & pepper. Or grilled on the Bar B Q.

I trim off the tough bottoms, put the asperagus in a frying pan, add water and salt, cover and simmer for less than 10 minutes. When a knife pierces the stalks easily, but not too easily or it will be mushy, it is done. Drain, add a few pats of butter, salt and pepper, and voila.

Steamed until tender but not mushy, and then served with a bit of lemon butter and freshly grated pepper.

I like it roasted too, but I love it steamed...

Carolyn

I do mine just like Ina's recipe and it's delish. I take it out while it still has a little crunch to it, squeeze a little lemon on them.

If I don't want to turn on the oven, I just steam them and brush with butter and lemon.

I do mine like Ina too except I drizzle a little balsamic vinegar over it a couple of minutes before I take it out of the oven. Be careful not to over cook the asparagus.

Linda

I do mine like Dances does....I love asparagus.

I steam mine - then either sprinkle with sea salt or toss in a hot pan with Wegman's Basting oil (a grapeseed oil with herbs).

Always snap the stalks, never cut before cooking.

First, you open the can...

Just kidding, I promise!

I think the steamers, roasters, bakers and grillers have all covered it. You can also get a nice result in the microwave. I think the most important part is to avoid over-cooking. Can't wait to try it on the grill!

Have a fun day cooking for your loved ones.

After I cut mine out of the garden, I bring it in and wash all the dirt off the spears, break off the ends and put it in the George Foreman grill. I love roasted veggies, but with just me here, I have a hard time justifying turning on the oven for such a short time. The grill does a great job, I put a pat of butter on them, a grind of pepper and squeeze a wedge of lemon over them. I'll have enough spears tomorrow for another meal. Yummy.

Oven roasted!
Drizzle olive oil on baking sheet, lay asparagus in single layer, turn to coat sprinkle with kosher salt, roast 10-18 minutes, turning about halfway thru at 450. Sprinkle with a tad of shredded parmesan cheese, not a lot just a little.

Came out PERFECT!

So which way did you fix it, Glenda?

Linda

one recipe i checked said the fatter ones are better for oven roasting....easter i pared off the outer layer and did the roasting method with oil, sea salt and lemon pepper...wern't exactly brown but really tasty!