Steamed, boiled, sauteed, roasted, grilled--asparagus takes
on different qualities ,however you cook it. Roasting and grilling turns asparagus almost sweet. Steamed or boiled, asparagus retains the vegetable's natural flavor. Pencil-thin spears are even great raw or blanched--use them in salads or serve them as an appetizer alongside a dip of your choice. In case you're wondering where asparagus comes from, it's actually related to the lily. The spears emerge from a rhizome below the soil level and are harvested typically thin and young. Mediterranean in origin, asparagus is now grown in almost every corner of the world, including Mexico, Peru, Chile andthe USA!