Asparagus.......

Grilled or roasted, here's a faux aioli that everyone loves:

1/2 cup mayonnaise (I use Duke's)
juice from 1/2 lemon
1 garlic clove
1 t Kosher salt or sea salt
black pepper

Smash the garlic clove, then sprinkle with salt and mash to a paste. Whisk together garlic paste, mayonnaise, lemon juice, and pepper to taste.

Thanks for all the suggestions everyone! We had been having it grilled a lot tossed with olive oil and S&P, but last night i sliced it up in a nice stir-fry and we had it over white rice.

a couple of more questions (hope its ok ) :

should i look for the thinner stalks or the large ones? i noticed that the last few bunches i bought they were small to medium sized stalks, but another bunch was actually quite large. i would say 1/2 to 3/4 of an inch wide at the base. I didn't grill the large ones i saved them for the stir-fry, which i then cut thin.

i am guessing a stringy texture is not good. Does that mean i overcooked them or are they old or something? i got a couple with the stringy texture both when grilled and stir-fried.

the smaller the asparagus, the more tender and less stringy it should be...fairly reliable, though that's also affected by growing conditions.

It is a matter of personal taste, Becky. I like the thinner stalks, but I know people that prefer them as thick as a finger.

Tonights episode of Good Eats is all about asparagus. There is a repeat at 3:30 a.m.