Asparagus is a spring perennial vegetable.  It grows very fast and needs to be picked everyday.  It is delicately flavored, sweet and tender.  It is low in calories and is a very good source of vitamin B6, A, C, E, K, calcium, magnesium, zinc, dietary fiber, protein, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, selenium, and chromium.

Roasted Asparagus with Lemon Garlic Sauce

2 bunches asparagus 
2 tsp olive oil
1/8 tsp salt
2 T mayonnaise
2 T freshly shredded Parmesan cheese
2 T water
2 anchovy fillets, minced
1 small clove garlic, minced
1 T lemon juice
2 chopped hard-boiled eggs

Preheat oven to 425°F.  Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.  Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl.  Drizzle the asparagus with the sauce and top with hard-boiled egg to serve.

Linguine with Asparagus, Bacon & Arugula

1 lb package of linguine
1/2 lb sliced bacon, cut in half
1/3 cup extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1/2 lb baby arugula leaves
1/4 cup fresh lemon juice

Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain and set aside.

Cook bacon in a large skillet over medium heat until browned and crisp. Remove and drain on paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.

Add pasta to skillet. Turn off heat. Toss with arugula, lemon juice, and bacon. Serves 5

Grilled Asparagus

1 bunch asparagus
4 tablespoons olive oil
1 teaspoon salt
Fresh ground pepper

Preheat a grill.  Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again. Grill asparagus for 5 minutes over a hot grill. Each minute, roll each spear 1/4 turn.  Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should not be allowed to char.  Dripping oil may cause flare-ups.  Remove from grill and serve immediately with fresh ground pepper.  

Roasted Asparagus

2 bunches asparagus
Extra virgin olive oil
Kosher salt
Freshly ground pepper

Preheat the oven to 400 degrees F.  Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus.  Spread the asparagus in a single layer and sprinkle with salt and pepper.  Roast for 20-25 minutes or until tender but still crisp.