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First…
Preheat oven to 425 degrees. Snap off the woody ends of asparagus spears and place the tender parts on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper and add any flavor-boosters you enjoy (like lemon slices and rosemary sprigs). Roast until soft but not mushy, about 12 minutes.
Then…
Add it to pasta:
Chop roasted spears into one-inch sticks and they are the perfect mix-in for pasta. The bite-size pieces look like ziti and soak up the sauce, so they work as a stand-in when you don’t want the extra carbs. I like to toss with just a little olive oil, red pepper flakes and a few twists of black pepper. Grate some Parmesan on top and invite me over for dinner, please! —Jessie Sebor, editor in chief
Use it in Spring Rolls:
Cold spring rolls are one of my favorite peanut-sauce delivery devices. The rice paper wrappers are surprisingly easy to work with, and I like to mix up the ingredients based on what I have on hand. A spear or two of roasted asparagus is a hearty complement to julienned cukes and carrots, lettuce and some fresh cilantro. —Nicki Miller, managing editor
Add it to your breakfast scramble:
I’m an eggs enthusiast. When it comes to breakfast after my run—I can’t get enough of them! But one other must is something green, and asparagus is one of my favorite add-ins. Chop it up, mix it in the bowl with the rest of your ingredients, throw it in the pan, and make the critical decision: Is it going to be a scramble or an omelet? —Caitlyn Pilkington, web editor
Spice up your salad:
For a refreshingly tangy twist on a salad, splash cooled roasted asparagus spears with balsamic vinegar and top with grated lemon zest and a bit of freshly ground black pepper. Serve chilled or at room temperature, on a bed of arugula—or not. To make an easy (yet impressive!) meal, serve with a piece of roasted or smoked salmon. —Allison Pattillo, contributing gear editor
Make a hearty soup:
I make this cream of roasted asparagus soup in my Vitamix— just a few simple ingredients, less than 10 minutes and it’s ready. For about 1 1/2 pounds asparagus, add 1 1/2 cups stock and slowly increase the speed and blend for 6 minutes. Lower speed and add in 1/2 cup heavy cream or half-and-half. Blend for 30 seconds just to incorporate the dairy. —Erin Douglas, art director