Those big, fat, juicy asparagus that are everywhere right now do well with a quick peel (to eliminate dirt under the triangles and tough membranes) and a soak in cold water. There's always a few soft ones in any bunch and a short (or long) soak in fresh cold water will liven them right up. You can prep them first and then just leave them in the water until you're ready to cook them. The soaked asparagus will cook up juicy and tender regardless of whether you roast, grill, steam, braise, or saute them.
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April 21, 2009
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