Asparagus is one of the first fresh vegetables of springtime, along with leeks, chives, celery, and parsley. That's because it's a stalk, rather than a leaf or a fruit. Asparagus is also super easy to cook, and a great source of vitamins and protein. And, asparagus is really only in season for a short time in early spring, so enjoy it while it lasts!
How to make Broiled Asparagus:
Preheat the oven to 400 F. Take a couple of bunches of fairly thin asparagus and cut off the bottom third with a sharp knife and throw it away (I know, you're supposed to break them one by one, but this is faster). Toss the asparagus with 1/8 cup olive oil on a baking sheet and put them in the oven for fifteen minutes, or until the stalks are soft and a little blackened at the edges. You can toss them again in the olive oil halfway through if you want, for more even cooking.
Meanwhile, make Hollandaise sauce in the microwave. Serve the asparagus as a side dish with roast chicken or ravioli or leek and pancetta fettucine. Or, chop the asparagus into small pieces and use it in asparagus quiche.>
Vegetarian or Vegan?
Broiled asparagus is vegan, though Hollandaise sauce isn't. For a vegan substitute, just use lemon juice and salt, or use tahini sauce.
Will asparagus keep?
Yes, cold asparagus is fine the next day. Try chopping it into small pieces and mixing it with cold boiled potatoes and some lemon juice or vinegar and olive oil for a nice cold lunch salad or side dish.