Cook's Illustrated (May 2013)
When asparagus arrives each spring, much heralded as a sign of great things to come, we gobble it up every chance we get, buying several pounds a week at our farmers market.
But we always feel a bit of pressure with the first asparagus of the season. It's a bit pricey at times and we want to use it way that really shows it off. Not, horror of horrors, overcooking it within an inch of its life.
We grill it, roast it, steam it, eat it raw and stir fry it. All have had their triumphs and pitfalls in our kitchen.
Cook's Illustrated has taken the guess work out of at least one of these methods.
Ladies and gents, it's time to stir fry some asparagus.