Asparagus can be cooked in a wok with fish, dipped in tempura batter and fried, or roasted with a touch of sea salt.  For a Mediterranean touch, grill them next to your marinated lamb.  For an Italian delight, drizzle spears with sun-dried, tomato-infused olive oil.  The possibilities go on and on...until they are eaten!

ASPARAGUS ETIQUETTE:  HAND OR FORK?

The official rules of eating asparagus are as follows:

• If the spears are served in a sauce, eat them with a fork and knife, cutting into pieces
• If spears they are served dry or in butter, you may pick up the stalks by hand, dip them into the accompanying sauce and eat.

SHOPPING AND PREPARATION

Make sure to buy sturdy spears with a smooth texture and bright green color.  Spears that are less than one-half inch thick have less flavor.  If you are buying white asparagus, which tends to be thicker and smoother than green, choose pale ivory stalks.

Stand the spears upright in a container filled with one inch cold water; cover the tops with a plastic bag and refrigerate.

When preparing asparagus, use a swivel-bladed peeler to delicately remove the outer skin to two and one-half inches from the top.  Cook as directed.

HEALTHFUL HARVEST

Asparagus is one of the world's most healthful foods.  Packed with vitamins A, C, E and B-complex, asparagus is also an excellent source of potassium, folic acid and rutin, which strengthens blood vessels and prevents heart disease.

RECIPES

Roased Asparagus (Serves four) A great accompaniment to a roast, grilled fish or cold meats.

1-1lb. asparagus (16-20 spears)

1 tbsp. olive oil

1 tsp. seat salt

One lemon, cut into wedges

Preheat oven to 500 degrees.  Rinse and trim asparagus.  Put asparagus in a roasting pan that holds them snuggly, drizzle with oil, and turn to coat (adding a bit more oil, if necessary).  Roast in center of oven for five minutes.  Shake pan to turn asparagus and roast five more minutes.  Sprinkle with salt and serve with lemon wedgs.

Serving Suggestions:

• Two minutes before they're done, cover spears with 1/3 cup thinly sliced parmesan and let soften.
• Top each serving of roasted asparagus with a poached egg, chopped, fresh dill and chopped fresh chives, the runny yolk creates a rich sauce.  Serve over salad for a delicious lunch.
• After roasting asparagus, let them cool to room temperature, then wrap each spear in a thin slice of prosciutto.  Serve on top of mossarella slices and fresh basil.  For extra flavor, dip the asparagus into this simple olive and sun-dried tomato dressing:

1/4 cup olive oil

6 marinated sun-dried tomatoes, drained

1 tbsp. lemon juice

8 black olives, pitted

Puree all ingredients in a blender and ENJOY!

Remember, Asparagus is in season for only a short time.