Asparagus season never gets old. Every spring, seeing those violet-tipped bunches at the farmers market sends my pulse zipping and my mind whirling. Dreaming up new ways of preparing them is almost as thrilling as eating them, though clearly not as satiating.

Because asparagus cook so quickly and are delightful at any stage of doneness — crisp-tender, velvety soft and even raw, if very fresh — they take well to a host of techniques.

Broiling

I started with broiling, which is roasting-adjacent. But where roasting surrounds the stalks with relatively even and gentle heat, broiling blasts them fiercely and directly, singeing them until blackened outside, tender and sweet within.

Broiled asparagus has an intense flavor, so I wanted to match it with a pungent sauce. While the spears were under the broiler, I whisked together a simple miso glaze, flavored with sake, mirin and sesame oil, and brushed it on during the last few minutes of cooking.

To make the dish more substantial (and for a soft, mild contrast), I added tofu.

Pan-Searing

I pulled out my knife and skillet with the idea of cutting the spears into bite-size pieces, then searing them until they would just yield to the tines of a fork. From there, I took things in two completely different directions.

Looking to maximize crunch, I toasted cashews, sunflower seeds and unsweetened coconut flakes before adding the asparagus.

Then I spiked everything with lime juice and chile flakes for acidity and heat. What resulted was a hearty side dish for simple roasted fish or chicken, or a light meal when served over rice or with a fried or soft-cooked egg, the yolk serving as glossy sauce.

Sautéing

I sautéed the asparagus in butter to mellow its herbal grassiness and bring out its sweetness.

Mixed with peas, mint, Parmesan and cream, it was the foundation of a rich pasta dish with primavera vibes, but easier, faster and brighter.