Recipe(tried): Additional asparagus ideas

Dot, I hope you have enjoyed your asparagus, as I am sure you have eaten it by the time of this post! Since it is so tasty and the other posts have given you great cooking instructions, I feel certain that you will want to make it again! So, I want to add my 2-cents...

I most heartily agree with Jackie/MA and recommend that you peel the asparagus -- a thin peel with the vegetable peeler on the lower two-thirds of the stalk (after you snap/cut off the fibrous inch or two at the bottom) will transform your asparagus. At this time of the year, asparagus aren't being grown locally, so trimming and peeling will be especially effective. In the spring, if you buy very fresh and locally grown asparagus, peeling and trimming will be much less important.

I want to mention two cooking methods in addition to the steaming and blanching methods. I have done both of the following methods several times and highly recommend them.

The first method is truly rich and decadent, and is probably my favorite method ever. It comes from Patrica Wells in her At Home in Provence cookbook - "Braised Asparagus."

3 TBL unsalted butter
2 lbs. medium-sized green asparagus (trimmed and peeled)
Pinches of coarse salt (Kosher salt or sea salt) and freshly ground pepper to taste

In a large skillet, melt the butter over medium heat. Add the asparagus and shake the skillet until they fall into a single layer in the bottom of the pan. Raise the heat slightly and cook until the butter starts to sizzle, 1 to 2 minutes. Season with salt and pepper.

Reduce the heat to very low and cover for the first 5 minutes of cooking. With a spatula, rotate the asparagus as they cook, turning them so the brown only slightly on all sides. Cook for a total of 10 to 12 minutes or until tender. Taste for seasoning. Serve immediately.

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The other method I love is to oven-roast it. This method concentrates the flavor as the moisture roasts out, so it's best served to asparagus lovers. It can be lightly dressed at serving with either a light sprinkling of freshly squeezed lemon or a very light drizzle of balsamic vinegar. I first saw this method on an old Martha Stewart show, so I'll give you her method:

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

1. 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.

2. 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.