"Their flavour is delicate yet full, their stalks are slim enough to eat raw and every last bit is edible. The only drawback is the feeling of having committed vegetable infanticide, as if you have just cooked the vegetable version of the jelly-legged baby calf."
Nigel Slater on Spring Vegetables
Isaac Mizrahi on Cooking
"Perfectly cooked asparagus for my tooth, has undergone the subtle change from raw to cooked - the stalks bend only a little bit, the asparagus has definite texture – but is not crisp. If it is still crisply crunchy, you have not attained nirvana."
Julia Child on Asparagus
"I think the term is a bit overwrought, a little too in love with its own sound, trying too hard to affect the gravity of science. It’s true that these chefs are interested in the science of food, but so is anyone who knows that 135ºF is the temperature of medium-rare meat. 'Molecular gastronomy' seems more like a theory than a practice. No one is breaking out the microscopes and cooking molecule by molecule."