I don't mean the best way to cook, wether it's grilling steaming, sauteing, blanching, etc. What I'm curious to know from "experts" here ;) is what's the best texture?
Personally I like a good snap to my asparagus. I actually work in a restaurant where we go by the feel of the bottom part of the asparagus. If it is "soft enough" to the standard of the kitchens liking, then it's good enough we saute in a small pool of water, canola oil, and salt :(. In a previous restaurant we blanched for about 15 seconds and cooled after. When we wanted to heat them up again we gave them some olive oil and threw them in a grill, salted to finish and topped with romesco. This style still had a wonderful hearty snap.