Asparagus a versatile, quick-cooking seasonal star

Asparagus, the quick-cooking seasonal standout, is at peak for only a limited time, but it holds myriad possibilities for the palate.

What better ingredient for a spring meal than a seasonal food favorite like asparagus? It's at the top of my can't-wait-for-spring vegetable list. Asparagus can be steamed, boiled, stir-fried, roasted, baked, grilled or broiled. Pretty much any way you can cook a vegetable. It is harvested from February to June in various locales, with March and April being prime season in most places. If you're lucky, you might live in a part of the country where asparagus grows wild.

This softens it slightly but then stops the cooking, sealing in the bright green color. Roasting: One of my favorite ways to cook asparagus. Its natural sugars are concentrated by the oven's high heat, and you get a lovely golden exterior. I roast them at 400 to 425 degrees F. Grilling: Just make sure to position the spears perpendicular to the grates so you don't lose any. Or use a grill basket.

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