We are getting great asparagus at Trader Joe - 1.39 for a 1 lb bunch. Favorite prep -

[NRaleighLiberal]

just found this on the intertubes a few weeks ago and it is our current favorite (healthy too!)

Preheat oven to 450, put the rack in the oven toward the top

Snap asparagus to find the tender point - toss the stalks in a bowl. Onto the asparagus zest one large lemon, then the juice of the lemon - add 1 tbsp olive oil, a few grinds of black pepper and salt. Mix it all up and let it sit for an hour or so. Spread the seasoned stalks on a cookie sheet covered with foil - place in the hot oven and roast for 12-15 minutes (it will char a bit).

amazing flavor - roasting brings out the sweetness, and the lemon flavor works perfectly.

Of course, when fresh stuff arrives (a very short season here), just a few minutes blanch and a pat of butter is all it takes!

[Kali]

1. grilled is good too!

[NRaleighLiberal]

2. agreed - we will wait until it warms up a bit (like today!)

it is taking a long time for spring to spring in Raleigh...and winter looks to return again next week!

[greatauntoftriplets]

7. You too? They're predicting snow here on Monday!

[littlewolf]

3. had a bunch of it today .. I like it in the 400 degree oven

spriz of olive oil , salt and garlic powder. 15 minutes yummmm

[JayhawkSD]

4. Garlic infused olive oil

and a nice hot barbeque grill.

[grasswire]

5. sounds delicious

My favorite seasoning for asparagus is fresh grated orange zest and butter. Mmmm.

[sir pball]

15. Try making maltaise if you feel ambitious.

It's an offshoot of hollandaise, you just substitute blood orange juice for some of the lemon juice and add the grated zest at the end. Super-classic with white asparagus, and oh so delicious..

[trixicopper]

6. I love asparagus

I like to blanch it, just till it turns bright green. Maybe a minute or so. Then drain it really well and place in a pan with melted butter and minced garlic. A pinch of salt and lots of fresh ground pepper. YUM! It's tender and almost crisp.

[pinto]

8. That sounds good. I usually grill it, sautee or blanch.

[The empressof all]

9. Try sprinkling Parm all over it before you roast it...

I use parchment rather than foil and just give a quick spray of Evoo and salt and pepper.

The cheese that falls off gets brown and toasty and just falls off the parchment....Very yummy.

[cbayer]

10. I do essentially the same thing, but I don't cover it with foil.

It almost caramelizes and is my favorite way to eat it.

[NRaleighLiberal]

16. we don't cover it - just the cookie sheet to make cleaning easier!

yes, we love the caramelization!

By the way, we are digging into Orange is the New black (which you recommended)....what fun! glad to have a series to stream (we just went back through the Prime Suspects).

[cbayer]

17. Glad you are liking OITNB.

I haven't been able to get Netflix for months and really miss it.

Enjoy!

[rdharma]

11. I used to always use a steamer for asparagus..... but then I discovered roasting.

WAY better! They also pair well with mushrooms for roasting.

This Chef John video also shows a tasty looking way to cook asparagus. http://allrecipes.com/video/449/asparagus-with-ham-and-lemon/detail.aspx?prop24=RD_VideoTipsTricks

[Texasgal]

12. I LOVE Asparagus!

I hope we get some good pricing on it soon! Thanks for the recipe!

I like to take the stalks and steam them with garlic, black pepper and cayenne pepper! Yum! Yum!

[surrealAmerican]

13. I may have to make this again:

http://www.epicurious.com/recipes/food/views/Pasta-with-Asparagus-Lemon-Sauce-103382

The asparagus stems are pureed into the pasta sauce. This is even better if you make your own noodles, and include some lemon zest in the dough - tastes like springtime!

[grasswire]

14. off topic....

......NR, what do you think of the Indigo Kumquat mater? I just saw it featured in our local newspaper and am thinking of finding it for this year. I have to grow in pots, so that is a consideration.

[cui bono]

18. Making this RIGHT NOW! Oven on broil or bake???

[NRaleighLiberal]

19. bake is what we use.

[cui bono]

20. Thanks!

You're fast!

I went to switch to broil and that doesn't have temp control so went back to bake. Shows how much I use broil.

Can't wait til it's ready... I'm so hungry!

Serving it with goat cheese and sundried tomato ravioli in a pesto sauce, to which I will add the leftover lemon juice, and also add black olives and tomatoes. Mmmm.....