Just shoot me

It’s asparagus season! I asked Stockton grower Roscoe Zuckerman of Zuckerman’s Farm for some fresh ideas for spring’s best shoot:

“My favorite ways are roasting it in the oven or grilling. We like large to extra-large spears—they are absolutely the most tender and have the better flavor. That’s contrary to many people’s belief, but over the past 10 years, I’ve converted many customers.

“A great [recipe] that comes to mind is asparagus Siciliano. Lay it out on a sheet pan, and sprinkle some Italian bread crumbs over the asparagus—not real thick, but cover it. Add salt and pepper and parmesan cheese, and put a pat of butter every couple of inches. Cover with foil and cook for about 12 minutes at 375 degrees—you don’t want to overcook it.”

“I have a fiery grilled asparagus recipe. Make a dressing with hot chili sesame oil, rice vinegar, a little sugar and salt and pepper. Grill the asparagus over high heat until it’s crisp and tender and lightly charred. Toss with the dressing and sprinkle with roasted sesame seeds.”