Originally Posted by Poppinfresh
I too disagree on some points... The last being cutting them. You don't need to cut them. All you have to do is grab the stalk with one hand just below the crown and at the base with the other hand and then snap them. Wherever the stalk breaks off is the spot by which the stalk should be reduced.
I've broken my asparagus at the base as well for years, but about a year ago had a chef recommend breaking the first half dozen stalks, then use them as a template for where to cut the rest of the stalks. Saves lots of time when you're working with large quantities.
All the recipes listed sound good, but I don't have a grill.
I'm sure they'll work pretty well in a hot sauté pan though.