We love it roasted, with a little olive oil and salt, sometimes I sprinkle a little balsamic vinegar on it, sometimes not. But I love fresh asparagus roasted or grilled.

I often clean the asparagus.....and put a Tablespoon or so of sesame seeds in a dry fry pan......and toast. When they are toasted, I add a bit of olive oil and the asparagus and toss and cook them until a bit browned but still crisp.
Squeeze a little lemon or balsamic over the spears and sprinkle with kosher salt and FGBP, serve with the toasted sesame seeds.
Linda C

I may be a disappointment to many, but I actually prefer tinned asparagus, cold as part of a salad. Or squashed on bread to make a sandwich.

So, the following recipes aren't tested by me, but might interest you. Herby, of course, as you'd expect from me!! But keeping in mind your 'sauteed or roasted' proviso.

Asparagus with Tarragon Herbed Butter
1kg fresh asparagus
1/2 cup butter
1 tablespoon chives, finely chopped
1 tablespoon parsley, finely chopped
1/2 teaspoon dried tarragon, crushed
2 tablespoons lemon juice
salt and pepper

Trim the asparagus of the tough ends. Using a vegetable peeler, remove the outer skin of the stalks. In an asparagus cooker or a large frypan, add 3cm depth of salted water. Add asparagus, bring to the boil, cover and cook 8-10 minutes or until tender. Drain and place on a decorative platter in a low oven. In a small saucepan, melt the butter. Add the chives, parsley, tarragon and lemon juice. Cook 1 minute. Pour over the asparagus. Season with salt and pepper.

Asparagus with Lemon and Chives
500g fresh asparagus
2 tablespoon olive oil
2 teaspoon lemon juice
1 tablespoon chives, chopped
pinch salt

Remove the tough ends of the asparagus and peel the stalks. Place them carefully in a shallow pan of boiling water and cook for 3 to 5 minutes. Test for doneness with a fork. Drain and keep warm. Using a blender, mix the oil, lemon juice, chives and salt. Pour the dressing over the asparagus, turning carefully to make sure they are completely covered. Serve immediately.

Asparagus with Parmesan Butter
500g asparagus, ends trimmed
3 tablespoons butter
1/2 cup grated Parmesan cheese, packed
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on griller-proof platter. Preheat griller. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Grill asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

Asparagus with Rosemary Oil
2 large sprigs of fresh rosemary
1/4 cup olive oil
500g asparagus, trimmed
salt and freshly ground black pepper to taste

Preheat oven to 250C. Snap rosemary sprigs in half. Put in a micowaveable dish with oil and cook on half power for a minute. Put oil, rosemary, and asparagus in an ovenproof frypan. Rub or brush asparagus thoroughly with oil. Let marinate 30 minutes at room temperature. Put the pan in the oven and cook 10 minutes, shaking a few times to coat spears with oil and cook evenly. Drain oil and serve.

Stirfried Asparagus
500g asparagus, trimmed
1 teaspoon cornflour
1 tablespoon cold water
2 tablespoons peanut oil
1/4 cup thinly sliced spring onions
1/2 cup chicken stock
1 tablespoon light soy sauce

Cut the asparagus into 5cm lengths. Combine the cornflour and water in a small bowl and stir into a smooth paste. Heat the oil in a large frypan or wok and when very hot, add the asparagus and spring onions and stir fry for 1 minute. Add the stock, bring to the boil, and cook, stirring, for 2-3 minutes. Make a well in the centre of the asparagus and add the cornflour mixture and the soy sauce. Cook, stirring, for 30 seconds or more, until sauce is smooth and thickened. Serve immediately, on shredded lettuce.

Lemon Balm Asparagus (try this one with your lemon myrtle instead of lemon balm!! I suggest using about 1 teaspoon.)
2 tablespoons butter, melted
2 tablespoons lemon balm, finely chopped
2 teaspoons fresh coriander, finely chopped
salt and pepper to taste
32 steamed asparagus tips

In a pan add butter, lemon balm, coriander, salt and pepper. Allow to sizzle gently until herbs are softened, but not fried. Put asparagus on a serving dish. Drizzle over the sauce. Serve hot as a side dish to lamb or goose.

Get thee to your Trader Joes, woman. TJs is selling the truffle oils now until they sell out. Your call as to whether you want to adapt this to roasted or something else.

ASPARAGUS WITH WHITE TRUFFLE OIL (Easily adapted to a smaller quantity)

2 pounds asparagus stalks, washed and trimmed
2 tablespoons white truffle oil
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon champagne wine vinegar
1/4 teaspoon fresh squeezed lemon juice
1/2 teaspoon sea salt (fleur de sel)
Few grindings of black pepper

In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
Makes 4 to 6 servings

Jessy, I have truffle oil! I never thought of using it here! Thanks. And to everyone else! Decisions, decisions!

Tiknas

My favorite is to wash them, sprinkle with Kosher salt then a bit of balsamic vinegar. Put them on a jelly roll pan and roast them at 450 - 500 for 10 - 12 minutes. Delish!

Alexa

I like asparagus steamed in the microwave or roasted but this is a great way to use up any leftovers:

ASPARAGUS PANCAKES makes 20 (2 inch) pancakes

1/ 2 lb. trimmed fresh asparagus, cut into 1-inch length
2 large eggs
1/ 4 cup freshly grated Parmesan cheese
2 tsp. fresh lemon juice
1/ 2 tsp. salt
1/ 8 tsp. black pepper
3 Tbs. flour
1 Tbs. melted butter
Hollandaise sauce (optional)

Cook the asparagus in salted water to cover just until tender, 2 to 3 minute. Drain and let cool to room temperature. Finely chop in a food processor or with a knife.

In medium bowl, whisk the eggs until thoroughly mixed. Whisk in the cheese, lemon juice, salt and pepper. Add the asparagus and flour and stir until evenly blended.

Preheat a large heavy skillet or griddle over moderate heat. Brush very lightly with a little of the melted butter. Using 1 tablespoon of the batter for each pancake, spoon the batter onto the hot surface and cook until the edges become dry and dull and the underside golden brown, 1 to 2 minutes. Turn with a spatula and cook for 1 to 2 minutes longer. Transfer to a hot platter and repeat with the remaining batter and melted butter. Serve topped with a little dollop of Hollandaise sauce, if desired.

Notes: Herbs like tarragon or marjoram can be added to the batter.

I love steamed & served with lemon zest or roasted with olive oil.

Ann has a ravioli recipe and seems like someone has a soup.

I tried an orzo recipe from epicurious. Mike loved it; I thought it was ok. Guess I need to make it again.

How about Asparagus Ravioli. This is a favourite of mine. I like to serve it as a first course.

Home Cookin Chapter: Recipes From Thibeault's Table

3/4 lb. asparagus
1/4 cup butter
1 green onion
1 clove garlic
Salt and Pepper
3 Tbsp finely chopped fresh basil or 1 tbsp dried basil
1/4 cup water
1 tbsp. all purpose flour
10 egg roll wrappers or won ton wrappers
1/3 cup freshly grated Parmesan cheese

Cut asparagus stalks into 2 inch lengths; reserve tips for garnish. In large skillet, heat 1 Tbsp of the butter over medium high heat; add asparagus stalks, garlic and green onion. Sprinkle with salt and pepper to taste; toss to coat. Stir in half of the basil and 2 Tbsp of the water; cover and cook for 3 to 5 minutes or until asparagus is tender. Puree in food processor or blender. Let cool; cover and refrigerate for at least one hour or up to 24 hours.

Stir together flour and remaining 2 tbsp water to make paste. If using Egg roll Wrappers cut into 4 squares each or use either round or square won ton wrappers. Mound teaspoon of asparagus puree on wrapper and Brush flour paste around mounds edges. Position second wrapper on top so that edges are even; press down around mounds to force out air and seal well all around mounds. Using sharp cookie cutter or knife, cut around each ravioli to make a nice edge. Transfer to towel. Repeat with remaining wrappers and filling, covering ravioli with towel as you work. (Ravioli can be prepared up to 1 hour before cooking.)

In large kettle of gently boiling water, cook ravioli in batches, for about 2 minutes or until they rise to top and are tender. Drain on clean towel and transfer to heated plates. Keep warm in low oven. In last batch of ravioli cook reserved asparagus tips.

Meanwhile, melt remaining butter , stir in remaining basil.
Drizzle butter mixture over ravioli. Sprinkle with Parmesan.
Garnish each plate with asparagus tips and serve immediately.

-Note: I like to add the ravioli to the melted butter and basil to keep warm while I cook the next batch.

My favorite Asparagus is this:

ROASTED ASPARAGUS WITH BALSAMIC BROWNED BUTTER

40 asparagus spears, trimmed (about 2 lbs)
cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

1. Preheat oven to 400 degrees
2. Coat asparagus with cooking spray arranging asparaguson a baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat, cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat, let cool just slightly so vinegar doesn't spit all over the place. Stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat Serve immediately.

8 servings of 5 spears. 45 calories, 3 grams fat and 1.7 grams fiber.

While not a recipe, this is a good tip. Saw a chef on TV do this. While they are still in the rubberband, pull one out. Snap it near the end in order to see how much to trim. Measure this against the bunch and Whack them all off at the same time. Great time saver. You might have to trim a couple, but that's it.

I grow my own, and get a few spears at a time.

My recipe? Wash well, wrap in plastic wrap with a dab of butter and sprinkle of salt and a grind of pepper. Microwave for 1 minute, let sit for a minute to steam.

Careful unwrapping! They are hot. Eat with fingers, straight out of the plastic LOLOL. Make no apologies ;).

Simply roasted is my favorite and this simple soup is an awesome start to most any meal.

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1 bunch fresh asparagus (about 18 or 1 pound)
1 1/2 cups chicken broth
1/2 cup cream
kosher salt to taste
1 teaspoon fresh lemon juice
fresh mint garnish

Wash asparagus and bend each piece until it breaks where it wants to; discard bottom stem. Blanch asparagus by placing in boiling salted water and return to boil. Allow asparagus to boil for 1 minute. Immediately drain and place in ice water until asparagus cools completely.

Cut off the tips of each asparagus piece and set aside. Cut the remaining blanched asparagus into 1-inch piece and place in a blender along with chicken broth. Cover tightly and puree until very smooth; pour puree into a saucepan and add cream, blanched asparagus tips and salt and some fresh ground pepper if desired. Heat soup or serve chilled. Stir in lemon juice and serve with a sprig of fresh mint for a bright, "spring" soup.

*Do not over cook asparagus or it will loose its bright green color.

Marilyn