Dell's Asparagus

A bunch of us were sitting around a pool at Lake of the Ozarks, and Dell McAbee told me how she cooked asparagus. I have used her method ever since. You cook them flat in a skillet or sauté pan, which is what I use. It’s easy and, for me, foolproof.

Take your asparagus and snap the ends so they break off naturally, leaving the fibrous stalks behind. Trim the bottoms neatly with a sharp knife. Lay the asparagus flat in a skillet or sauté pan, fill the pan with water, and salt the water.

Bring the water to a boil, turn the heat down, and simmer for about 4 minutes. The exact timing depends on the thickness of the asparagus. You can test for doneness by poking a stalk with the tip of a sharp knife or a cake tester—or taste as you go, just as you would with spaghetti.

Alternatively, you can bring the pan to a boil, then remove it from the heat, cover it tightly, and let the asparagus sit for 8 minutes.

Asparagus are delicious with hollandaise or chilled and served with vinaigrette. But it’s hard to beat them hot, tossed with butter or olive oil and sprinkled with flaky Maldon salt.