Making Asparagus More Palatable

Hey, I love asparagus. But it wasn’t always so. 
Like any other kid, I cringed when our mother
served it while we were
growing up.  It was bitter, gritty
and tasted bad.  As we age, the
taste buds change, and I’m a big lover of it now.

That doesn’t stop others from
hating asparagus. So the chef’s job
is to make it more palatable. That means
enhancing the flavor, tempering it
maybe, giving it a different bite. 
This means spices.

To change up how you cook
asparagus, go to your cupboard and find
some mixed spices designed to flavor
meat.  I’ve found a McCormick’s
steak blend and Mrs. Dash’s that work effectively. 
Chop off the thick ends of the asparagus and toss
them away. Put the rest
in a pan with olive oil.  Sprinkle
your desired spice on top.  Flip
the asparagus repeatedly until slightly soft. 
Taste to make sure you have it right. 
Serve.

Another method of cooking is to grill the asparagus. 
Mix the olive oil and your spice in a bowl, then dip the asparagus in it,
so that it is coated in your magic mixture, whatever that might be. 
Fire up the grill, and slow roast the asparagus until slightly soft. 
Of these two methods, I actually think
the grilling version adds more to the taste.

Try both, see what you think. Others may grow to love
asparagus, too.