Asparagus is a finicky vegetable. It must be very fresh and picked early in the season or it will have woody stalks. Don’t cut the dry ends of the stalks. Instead, bend the stalks until the dry ends break off. Otherwise you risk serving chewy, inedible asparagus parts that your guests won’t enjoy. This citrusy side dish can be served hot or cold and is good cut up and served in a salad. Serves 4-6 Ingredients 2 lbs. asparagus spears, ends snapped off 4 Tbs. orange juice 1 Tbs. fresh lemon juice ½ tsp. sea salt or salt substitute 4 […]