Asparagus

Asparagus is a wonderful vegetable that people either love or hate. My firm belief is that when people honestly hate a food, it has very little or nothing to do with the actual food. I really think they have not had it prepared properly. Asparagus is one of those that you know if it is prepared well or not. When you are purchasing asparagus, it should be as thin as possible. If it is as large, or larger around than your little finger, forgo it. The second thing, that is often missed, is where to snap it off. A lot of people just want to be able to cut the ends at 1 spot. That doesn't work with asparagus. You want to grab the end, and grab it about 2" up the stem, and let it snap where it wants to, not where you want it to. These two tips will help guarantee the tenderness of your asparagus. On cooking it, I can not say this loudly enough, *DO NOT STEAM OR BOIL IT*!!!!! Asparagus should be served raw, grilled or sauteed. I suggest an easy preparation with salt, pepper, garlic, rosemary and grape seed oil. Do not overcook it. No one likes mushy asparagus, not to mention when it is overcooked it gets that taste, you know the taste I'm talking about. Just cook it until it is warm. Every time I serve it grilled with this treatment, it disappears fast. I hope these tips help you find a love of asparagus.