I was in the checkout line behind a handsome 30 something young man, who I assumed to be a bachelor. So when I saw among his few grocery items a bunch of asparagus, I excused myself and asked him how he cooks it. As he turned toward me, I don't know if it was his beautiful baby blues, or the fact that he told me he_boils_them that I felt myself gasp. Oh darlin' you need grandma-ma's help.
Here's my favorite way to fix asparagus.
When choosing asparagus look at the tips making sure they are still closed tight. The spear I put on top is opening and is an older spear.
After the asparagus is washed it's time to get rid of the woody stem. Taking the tip of the spear in one hand the the stem in the other start bending the stem end until it snaps. That's usually where the tough and tender meet. Some save the stem ends to use when making stock.
Some also peel the stem end. Nah, too much trouble for me.
Drizzle the spears with olive oil,
put on a broiler pan and sprinkle with salt and pepper.
Put those babies under the broiler but don't go too far away, they won't take that long.
These are pretty close to what you want. I like to go even a little darker.
Since I had the broiler on and a few fingerling potatoes hanging out. I sliced them lengthwise into thin strips, did the olive oil salt and pepper thing,
and broiled them with the few asparagus spears that didn't fit on the pan with the others.
Don't believe I've ever broiled potatoes before but this is my new favorite way to fix them. I think they'd be good sprinkled with some Parmesan cheese and spices once they are done.