This is going to be an express post, because I have a lot of things I want to get done today, but I want to tell you about our new favorite way to eat asparagus . . . just in case you get your hands on some fresh asparagus.  To our great delight, a new crop of Maui-grown asparagus has hit the Upcountry Farmers Market!  If asparagus isn’t available in your area just yet, don’t fret-spring is coming your way soon.  Just for the record, I love thick spears of asparagus;  I want to know that I am biting into something.  We enjoy asparagus steamed, then topped with freshly squeezed lemon/lime juice, freshly ground salt and pepper and homemade mayonnaise.  It’s also fantastic roasted in a hot oven, after rolling around in some extra virgin olive oil, freshly ground salt and pepper and sprigs of fresh thyme.  I was looking for ideas in my newest Deborah Madison book, Vegetable Literacy, and found a way to cook asparagus that we think is genius, not to mention downright delicious.  It is pretty much the same technique as this green been recipe I shared with you a few months ago, which is our new favorite way to eat green beans.

Griddled Asparagus
adapted from Vegetable Literacy {Madison}

1 bunch asparagus
olive oil, for coating asparagus
kosher salt
Maldon Sea Salt, or other flaky sea salt, to finish
freshly ground pepper

If you are using asparagus with thick spears, peel the lower parts so they will be tender.  Toss the spears with olive oil to coat {you don’t need a lot} and season lightly with salt.  Heat a cast iron skillet over medium high heat.

When the pan is hot, add your asparagus.  Don’t move it around just yet; you want some color to form on the spears that are in contact with the pan.  When you see some beautiful browned spots on your asparagus, toss the spears around in the pan.  You do not need to methodically move them one by one. Keep the heat on medium high and continue cooking the asparagus for several more minutes, until they are tender when poked with a sharp knife.  Some of the larger spears may still be a little al dente {crisp}, but I assure you they will be perfectly delicious.

Serve the griddled asparagus on a platter sprinkled with whatever crunchy salt you have selected.  Although I think it is perfect just like this, without any other additions, Madison suggests rolling the cooked spears around in Tarragon Butter and a few other sauces from her book.  I greatly respect Madison’s opinions when it comes to making delicious food, so I will probably try some of these sauces in the future.

Bon appetit!