Asparagus is very good for you and delicious this time of year. We like to saute it with fresh ginger, garlic, butter, course salt and pepper and serve it as a side dish. We found this post from The Amateur Gourmet, who has some suggestions of their own... I'm very proud of myself. I improvised not one but TWO recipes this week with asparagus. In both cases, I bought the asparagus at the farmer's market. The first time I brought it home to use in a Heidi Swanson recipe involving farro, but then my store didn't have farro. It had pharaoh, but that didn't help. So I came home defeated and made pasta and then the next day, instead of going to lunch, I looked at that asparagus and said, 'I'm going to eat you. I don't care if I don't have farro!' So I stemmed the asparagus (you do that by bending it until it snaps, then throw out the lower half) and tossed the good parts with olive oil, salt and pepper on a baking sheet. I heated the oven up to 500 and popped the asparagus in there for, approximately, 7 minutes. But you'll know when it's done because the asparagus will get color. Then, once it came out, I fried up two eggs in olive oil. That's easy too: just heat olive oil in a non-stick skillet, when it's hot add two eggs, sprinkle salt and pepper on top, and when the eggs get golden around the edges and the yolk is still runny, take it off... Read More...