Signs of spring always include fresh local asparagus making its first appearance in the market. I am set in my ways when it comes to preparing asparagus: roasted or grilled until just tender, then served with a squeeze of fresh lemon and a grating of aged cheese such as Parmigiano-Reggiano. For a cool spring twist, I love raw asparagus salad. Peeling the stems into ribbons can be painstaking, but it is well worth the trouble.
For more Asparagus recipes: