Asparagus
Baked:
Preheat oven to 400˚. Drizzle large baking pan with 1 teaspoon of olive oil or your favorite flavored dipping oil. (I keep Lesley Elizabeth’s Sun-dried Tomato and Roasted Garlic on hand). Add slight amount salt and pepper to oil and mix. Toss fresh asparagus into oil and arrange without overlapping . Bake 10-12 minutes.
Sautéed:
Drizzle 1 teaspoon of either olive oil or dipping oil into skillet over medium heat. Toss asparagus to coat. Once asparagus starts to sizzle, cover with lid. Turn asparagus gently every three or so minutes until done, about 10 minutes. Salt and pepper to taste. May also sprinkle with Parmesan cheese just before done
On pizza:
Use vegetable peeler to shave thin slices of raw asparagus onto pizza before cooking.
Grilled:
Toss asparagus with oil, salt and pepper. Place spears crosswise on grate and grill over medium grill until tender, 3-4 minutes, turning frequently. May also grill in grill basket to keep from loosing them down the grate. Sprinkle with fresh lime juice if you like.