When you start seeing an abundance of brilliant green asparagus spears showing up in stores, it’s a sure sign of spring.
Asparagus tastes best cooked just crisp tender – almost al dente. It can be roasted, steamed or sauteed. You can even thinly slice it and toss it raw in salads. A great way to prepare asparagus is to place it on a sided baking sheet, drizzle with a little olive oil and sprinkle with kosher salt and freshly ground black pepper. Roast for about 8 minutes, depending on the size of the spears. Finish with fresh lemon zest.