That's right, we've got you covered when it comes to cooking up our tasty asparagus.  If you are searching for some ideas on how to prepare asparagus, please try out some of the recipes below.

Grilled: 

Just a few minutes from grill to table.  On a plate, drizzle olive oil over fresh spears of asparagus.  Sprinkle salt and pepper then transfer the asparagus to the grill.  Cook for a few minutes on one side then turn the asparagus over to grill the other side.  That's it.   Feel free to experiment with Lemon juice, grilled onions, pine nuts, etc..

Asparagus Lemon Pasta: 

Ingredients; 7 ounces of dried spaghetti (or pasta of your choice), 15-20 asparagus spears, 1 garlic clove peeled, 3 tablespoons extra-virgin olive oil, zest of one lemon, salt and cracked black pepper, 1/4 chopped walnuts or pine nuts.

1. Bring a large pot of water to a strong boil.  Season with salt then add the pasta.  Cook according to package directions for "al dente."  Save about 1 cup cooking water, then drain pasta.

2. Once pasta is finished, puree 1/3 of the cooked asparagus and 1/4 cup of the reserved cooking water in a food processor, blender, or immersion blender until smooth.

3.  Add pureed asparagus back to pan along with sliced asparagus. Mix in cooked pasta, lemon zest, and more pasta water as needed to keep the sauce loose.  Heat on low for a minute or two to allow pasta to absorb some of the sauce.  Serve immediately, topped with chopped walnuts/pine nuts.

Asparagus Risotto:

Ingredents; 15-20 asparagus spears, 2 tablespoons olive oil, 1 cup of diced onion, 1 diced shallot, 1 clove minced clove of garlic, 1 cup of rice, 1/2 cup white wine, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 5 cups vegetable stock, salt and pepper to taste.   

1. Bring a medium saucepan of water to boil.  Add the asparagus spears and blanch for about two minutes, or until they're tender but still have some crunch.  Remove them from the pan and run under cold water to stop them from cooking.  Set aside.

2. Heat olive oil in a large saucepan.  Add the shallots and onions and cook for four minutes, or until the onions are getting soft. Add the garlic and cook for another three minutes.

3. Add the rice and heat it in the saucepan, stirring constantly, for about two minutes.  Lower the heat to medium-low.  Add the white wine, lemon juice lemon zest and cook, stirring gently and vigilantly, until the white wine has been absorbed.

4. Add a cup of stock to the pan and cook, stirring as needed until the stock has been absorbed.  Continue adding stock in 1/2 to 3/4 cup amounts, stirring each time until the stock is absorbed.  You may not need all five cups of broth to make the rice creamy and soft, but you can expect to use most of it.  When the rice is tender but still has some chew, stir in the nutritional yeast and thyme along with salt and pepper to taste.

5. Stir in the blanched asparagus and heat through, then serve.