By Jayne Cohen
When the freshest spring asparagus hits my local markets, I could eat it every day—and often do, roasting the spears to unleash their best flavors. Minutes to prepare, good hot or at room temperature, they’re excellent for the quickest weekday dinner.
But for the seders, I primp them up a bit. Instead of merely snapping off the tough ends, I usually trim the lower stalks with a few shaves of the vegetable peeler and tie them with scallion ribbons into pretty bundles for easy serving