Seattle farmers markets are showcasing the newest items of the season: rhubarb, strawberries, radishes, peas, and piles upon piles of asparagus. The easiest and most-satisfying method to prepare fresh asparagus? I like to steam and blanch them. Placing their skinny stems in an ice bath halts the cooking so that their crisp, crunchy texture is retained throughout the middle and tips of their bodies.
The finishing touch? Adding a squeeze of lemon and a couple pinches of Nicoise Olive salt to accentuate their natural characteristics.
I wouldn't have my salty stems any other way.
