Pan-Fried Asparagus With Hard-Boiled Eggs and Capers

Lightly browned and topped with a tried-and-true garnish, this is a simple and classic preparation for thick asparagus. Victoria de la Maza

This is a simple and classic way to cook asparagus when the ones you can find are fresh and thick. I both trim and peel them, to make the entire stalk tender and edible, but you can definitely skip the peeling step.

I like pan-frying the asparagus until just slightly brown and still firm—sort of like “al dente”—as they will continue to cook and soften as they cool.