Asparagus is a perennial vegetable and a sure sign of a spring each year. Grocery store asparagus is available year around but its flavor is no comparison to fresh, local asparagus!
Store in sealed plastic bag in fridge. Use within a week. You can also place cut end in a container of water and put upright in the fridge, covered in plastic bag.
If your go to preparation for asparagus is to steam it, I highly suggest giving roasting a try. It's the only way I make asparagus anymore. Finish with soy sauce, a little sesame oil, and balsamic vinegar. Delicious!
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.