Full Recipe
Author
Daniel Gritzer | 2016-05-17
Description
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Tender asparagus stalks are at their peak for only a short time in the spring. Here are our top tips on buying, trimming, and peeling asparagus to get the most out of the season. [Video: Vicky Wasik. Technique: Daniel Gritzer]
