LaVonda -- about asparagus -- Any color stalk is fine to buy; in America we generally see green, but white and purple occasionally appear in markets.

Choosing stalk size is a matter of preference. Big, fat spears are delicious, but super-skinny stalks don't have to be peeled.

Avoid shriveled or damaged spears. To store, wrap loosely in plastic and refrigerate. Cook as soon as possible.

Wash asparagus in cool running water. Snap off the bottom of each stem. It will naturally break where the woody part ends and the tender part begins. If you picked asparagus with big, fat spears, you might want to strip/peel some of the outer skin with a potato peeler.

Whatever cooking type you choose, cook asparagus quickly; overdone asparagus is limp, discolored and bitter.
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Roasted Asparagus Spears

Serves 6 to 8

The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.

2 bunches thin asparagus, ends trimmed
2 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Preheat oven to 425°. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.

Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.