A delicious and easy side dish can be made by tossing asparagus with extra virgin olive oil, rosemary and fresh bay leaves. Add coarse sea salt and you are ready to enjoy the perfect dish.
A vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side. All you have to do is ignore the season, and all conventional wisdom.
We think we should treat asparagus plainly — it’s the special spring flower we’ve been waiting for; we should let it taste as it does.
Because soon, the furious pop of new local spears will end, and our only options will be shipped in from faraway places, starchy and grim. So we grill or sauté or roast them with oil and salt, then, at most, put a little aioli or miso or egg on the side.