Chef Suzanne Cupps likes it charred with goat cheese, salsa verde, or a fried egg.
When spring rolls around and the weather finally shifts from cold and icy to warm and breezy, farmers markets are our favorite place to be. One vegetable we'll be seeking all the way through grilling season? Asparagus. For chefs and home cooks alike, this crisp, green vegetable is a go-to spring ingredient.
Grilled, steamed, shaved, or blanched, there are endless ways to work with asparagus. So, we asked seven chefs across the country to let us in on their absolute favorite method of cooking this stellar stalk. Here’s what they had to say:
Rodney Scott, Chef/Owner, Rodney Scott’s BBQ
Suzanne Cupps, Executive Chef, Untitled at the Whitney Museum
Try this recipe for grilled asparagus salad with fried egg.
Dale Talde, Chef/Owner, Talde, Massoni, Rice & Gold
Brittanny Anderson, Chef/Owner, Metzger Bar and Butchery, Brenner Pass, and Chairlift
"I love asparagus simply grilled with olive oil, salt, and pepper then garnished with marinated anchovies and a super garlicky aioli."
“I like to grill asparagus on a binchotan charcoal grill.”
Haile Thomas, vegan chef and motivational speaker
Kenny Gilbert, Chef/Owner, Gilbert’s Southern Kitchen & Bar, Gilbert’s Hot Chicken, Fish & Shrimp, Gilbert’s Underground Kitchen, and Gilbert’s Social
Check out these recipes for more asparagus inspiration.