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Other recipe suggestions

• John Groves at the Page Point Inn in Ladysmith suggests lightly poaching the asparagus, then marinating it in Triple Sec liqueur and orange juice along with some salt and pepper.
  
  
• Mara Jernigan likes to make asparagus risotto. Follow any basic risotto recipe, stirring some asparagus tips into the rice when it is just about finished cooking. Also blanch and puree the stems of the asparagus and stir that into the rice near the end of cooking so the whole batch takes on a lovely green colour.
  
  
• I like grilling the asparagus on the bbq just until the spears are lightly charred, then I put them on a plate, drizzle them with olive oil and balsamic vinegar. Sprinkle with salt and pepper and shave some curls of parmesan cheese on top.