Asparagus may be a year-round presence these days (gracias, Peru!), but we can't help feeling a little giddy when the "real," seasonal stuff appears each spring. For a couple of too-short months, we indulge in these flavorful spears as often as we can. We serve them barely cooked with a simple vinaigrette, but we also put their unique, grassy goodness to use in all sorts of other ways, from shaved raw in salads to grilled and spiked with harissa. If we follow any rule, it's this: Do not overcook. No one likes limp, stringy asparagus. No one. Now, for eight more ideas to diversify your stalk portfolio.
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