– 1 bunch asparagus, woody ends trimmed – Extra-virgin olive oil, for drizzling – Lemon wedges, for squeezing – Sea salt and freshly ground black pepper

– Roasted: Preheat the oven to 425°F and line a baking sheet with parchment paper.  Toss the spears with olive oil, salt, and pepper, and spread them onto the baking sheet. Bake for 12 minutes, or until the spears are lightly crisp and tender. Squeeze with lemon and serve.

– Grilled: Preheat a grill to medium. Toss the spears with olive oil, salt, and pepper and grill 6 to 8 minutes, flipping or rolling halfway through.  Squeeze with lemon and serve. Tip: grill lemon halves and use the charred lemons for squeezing.

– Blanched: Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Chop the spears into 1-inch pieces and drop them into the boiling water for about 1 minute, or until tender but still bright green.  Use a slotted spoon to transfer the blanched asparagus to the ice water and chill for 1 minute. Drain, pat dry, and toss into salads, pastas, or squeeze with lemon and enjoy!