I don’t have much experience with cooking asparagus, but it was on sale this week and it looked good, so I bought some. Before this I’ve cooked it all of twice, and had it prepared by someone else once while we were cooking together. I think that’s all of the times I’ve eaten it too! The first time I cooked it upright in a pot of water, the next time was baked in a dish with parmesan freshly grated over it, and the other time it was cooked in a pan in oil.
This time around I went to my favorite food blog, Smitten Kitchen, for suggestions on how to prepare the asparagus. I didn’t really come up with anything I really wanted to make, oddly, but I snagged the flavor profile she had for a ribboned asparagus salad and used those in a pan. I omitted the cheese (I don’t have any parmesan on hand for some reason) and completely improvised the ratios, but it turned out absolutely delicious. Lemon with asparagus is absolutely brilliant, and if you have asparagus you don’t know how to prepare I highly recommend using lemon with it.