Choose crisp, firm spears with tightly closed tips. White spears are delicately flavored; purple are slightly sweeter. Refrigerate in a zip-top plastic bag in the crisper drawer.
Blanch, grill, broil, or stir-fry until crisp-tender. Or roast in a hot oven: Toss with olive oil; season with salt, pepper, and a sprinkling of sugar. Bake at 475° for 6 minutes or until golden.
Drizzle with lemony hollandaise or tarragon-infused béarnaise. Tuck inside a goat cheese omelet or a grilled ham and white-Cheddar panini. Marinate with a citrus vinaigrette.