Asparagus

Store upright in the fridge with ends wrapped in a damp paper towel, or trim ends and stand in a jar with an inch of water. Blanch before freezing for best quality.

Rich in folate, vitamins A, C, E, and K. Good source of antioxidants and minerals like iron and potassium.

Snap or cut off the woody bottom ends where the spear naturally breaks when bent

Peel thick spears with a vegetable peeler for more even cooking and tender texture

Roast at high heat (425°F/220°C) for caramelized, crispy tips

Cook spears of similar thickness together for even doneness

Add asparagus to dishes near the end of cooking to preserve color and texture

Lemon and garlic

Parmesan cheese

Butter and olive oil

Eggs (poached or fried)

Prosciutto or bacon

Hollandaise sauce

Balsamic vinegar

Fresh herbs: tarragon, dill, parsley, chives

Not trimming the woody ends, resulting in tough, fibrous bites

Overcooking until mushy and gray instead of bright green and tender-crisp

Crowding the pan when roasting, which steams instead of caramelizes

Cooking thin and thick spears together, leading to uneven doneness