Asparagus is a touchy little vegetable. Not very interesting if it doesn't have some browning of some sort, yet if you overcook it you may as well throw it away. There is little worse than soggy asparagus. Broiling seems like an easy enough way to cook it, but I usually end up with soggy tips by the time the stalks get interesting. And everybody knows we tolerate the stalks and long for more tips. So how to make broiled asparagus idiot-proof?
Which really is the point of it all, isn't it?