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Q. My in-laws have fresh asparagus growing near their house. What are some unique things to do with it? —Everett, Wrightstown

A. Asparagus is a polarizing vegetable—people either love it or they don’t. Most people agree that when asparagus is young and tender it is the best, no larger than the diameter of a pencil. Our preferred way to enjoy asparagus is to directly grill it. Once washed and dried, I drizzle it with a little olive oil and some selected seasonings, being careful not to choose any herbs that will burn while direct grilling. Then over direct heat, I grill the asparagus until al dente, which means not overcooked, so it still has a nice bit of texture and firmness. Now some folks will do the same thing but wrap the asparagus in foil before grilling it; however, this results in a finished product that is technically steamed and not grilled. Wrapping the asparagus also prevents it from getting any of the wonderful bounceback flavors offered by grilling. Another way we like to make asparagus is in a light cream sauce. This is an excellent way to prepare asparagus that might be a little larger and firmer than the tender, preferred pencil-sized spears.