SFist In The Kitchen: Asparagus

Asparagus takes to a variety of quick preparations: blanch and stir-fry it, steam it, boil it, roast it, or grill it. Classicists can finish with a hollandaise sauce while flush gourmets might choose a pricey drizzle of heavenly . California cuisine enthusiasts can opt for the blood orange vinaigrette that reader Carl Paganelli suggested—"blood orange juice, a little zest, a suspicion of red wine vinegar to bring up the acidity, finely diced shallot, olive oil, salt and pepper." More adventuresome souls might finish with local chocolate goddess Alice Medrich's suggestion of warm butter and cacao nibs. These broken husks of roasted cacao beans add a rich, earthy note that defies an easy description.

SFist Derrick, contributing. Photos by Melissa Schneider.