Asparagus is Spring's treat to us all. I can't possibly tell you all the ways I have eaten or prepared asparagus in my life, but, I can give you a few ideas! Everyone has their own particular favorite way to cook asparagus and I hope that maybe a few of these recipes/techniques will inspire you to try some new flavor combinations, and let you be a touch more adventurous with the veggie than just boiling it and serving it with Hollandaise.

There are a few things to remember about asparagus when preparing these recipes.
Number one: The most important thing to do is buy your asparagus locally and when in season! Never buy that year round garbage that they try to pass off at the large supermarkets.
Number two: I always use the thin stuff! They are much more tender and don't require peeling.
Number three: Never serve the tough fibrous ends of asparagus, although never throw them out, you can freeze them and use them to help you make soups. You can pretty much be assured of the fact that all of the veggies in a bunch come from the same area, are the same age, and therefore are going to be tender at close to the same place. To test for tenderness; take a butter-knife, and gently try to cut (without a sawing motion) the bottom of the spear of one or two pieces. When you can easily chop through the spear...you have found the sweet spot. Now cut all of the other spears at roughly the same place and you should have a pretty decent bunch of asparagus to prepare.
Number four: I'm not huge on proper measurements and things like that. So, use your best judgment and taste things frequently to season and flavor them to your and your guests likings.

OK. Let's cook

First: Roasted Asparagus
This is the easiest of all of the recipes, and also one I am sure most of you have not tried. Grab a baking sheet (preferably one with sides) and preheat the oven to a nice and toasty 450 degrees. Take a few bunches of asparagus and throw them into a large mixing bowl. Pour a generous amount of roasted garlic oil over them, sprinkle with sea salt (always sea salt) and fresh ground pepper. Toss until coated and lay the asparagus out in a single layer on the baking sheet. Place it in the oven and let it roast for about 2-3 minutes, turn all of the asparagus, and cook for another 2 minutes. Test a few of the spears for tenderness, they should be nice and flexible but still with a little bit of rigidity...just a little. They should be nice and bright green and slightly

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