Mid-May Means Maximalist Asparagus

I start every asparagus season as a minimalist. For me, those first verdant stalks are best savored au naturel — simply roasted or steamed, with nothing but a drizzle of melted butter or olive oil, a sprinkle of salt and a squeeze of lemon. It’s just enough to amplify their grassy, herbal flavor.But now that I’m several asparagus meals in, I’m eager to branch out. My recipe for pan-seared asparagus with cashews…