I'm a little ashamed to admit this, but I have been through culinary school and have yet to cook a piece of asparagus! All judgement aside, I need help. Now my mom wants me to make some for a party this weekend.
What am I looking for in a good piece of asparagus? Crisp and tight? I've heard that the bigger they are, the older and woodier they are--is that true?
How do I prep them? If I want to grill them, do I need to blanch them first? I am just planning on serving them with simple sauce, probably a balsamic reduction or the pancetta-garlic sauce posted earlier this month, but I am open to any suggestions.
Please help me out if you can. Thank you!