Using a veggie peeler is much easier.

I like it best when brushed with grapeseed oil and grilled, then splashed with balsamic vinegar and allowed to rest for a few minutes. Sprinkled with whatever style of salt I'm in the mood for -- maybe a Fleur de Sel with lavender or pink Himalayan -- and fresh-cracked pepper + maybe a little fresh basil chiffonade and that's some good eats.

I can easily down a pound all by myself.

They love their asparagus in Bruges. When we were there last week it was the first day of white asparagus season and it received top billing at Breydel-de-Coninck. I think the side cost more than a bucket of mussels.

We couldn't resist though, and it certainly was delicious.

Yes,I use a very good veggie peeler-for this reason i suggest the fat stalks versus the pecnil thin ones which are a pain to peel.
I strt from just beneath the tip and peel down to the woody stalk.

Clean and peel a pound or so of nice asparagus-cut off and discard the woody bottoms.Blanch in salted boiling water for 1 minute,drain and pat dry
In a large skillet melt 1/2 stick(1/4 cup)of really good unsalted butter,place the blanched asparagus in a single layer in the hot butter-keeping the heat on low.Sprinkle with sea salt and white pepper and cover liberally with freashly grated reggiano parmasean-serve when cheese is just melted.

Yes, most of the other ones.

Another reason to love asparagus - the nutritional information tag on the bunch we ate last night shows 5.3 oz (1/3 lb) contain only 20 calories and 3 grams dietary fiber. That's 5 - 7 medium stalks. ^ ^

No one has mentioned my favorite: proscuitto-wrapped asparagus. We brush with olive oil, grind some black pepper over it and bake for about 10 minutes. Then we dip in aioli. I'll eat asparagus prepared in any fashion, though.

I make a cream of Asparagus soup. You can substitute broccoli, cauliflower, spinach also.

1&1/2sticks butter
1 c. flour
1/2 gal 2% or whole milk
2 c. water
4 to 5 chicken bullion ( low sodium if you like)
1/2 teas. pepper
1/8 teas nutmeg
fresh, froz. or canned asparagus (cooked until tender and diced small)
or 1- 10 oz.froz. chopped spinach, or 22 oz. froz.chopped broccoli, or cauliflower, cooked until tender.

in a 5 qt dutch oven melt butter and add flour to make a roux. cook stirring occasionally for 5 min to avoid burning or sticking.

dissolve bullion in boiling water (I do this in micro)

add water, bullion, and milk to roux, whisking to combine.

add pepper, nutmeg and cook over med. heat until almost a boil stirring occasionally so it won't stick. ( you will notice the mixture geting thicker as it heats) add veggies of choice. let set for 10 min. before serving.

If more flavor is wanted, add extra bullion, but taste for salt.

When I lived in CT, I grew asparagus in my garden. It was so successful that I actually got tired of it. I was really surprised as it used to be my absolute favorite.

I had asparagus so good tonight it almost brought tears to my eyes. I was eating at Gamekeeper's Tavern in Chagrin Falls, OH. The asparagus was the bottom layer of a tilapia dish. Instead of being too well cooked at the tips and not done at the base, it was the same firm consistency from top to bottom, and some of the more flavor-rich I have ever eaten. Mmmmmmmm.

My favorite asparagus is served at Felini's in Berkeley as an appetizer- buttery and lemony, drowning in minced garlic. Yummy.

Here is how I prepared my asparagus last night.
1 bunch of fat asparagus which I peeled
Layed them side by side in a pyrex dish and drizzled with some good olive oil . Added some fresh heirloom cherry tomatoes (lots of pretty colors), 4 cloves of garlic, a generous grating of fresh ginger. Some cranks from the sea salt grinder and fresh pepper.
Roasted in a 375 degree oven for about 20 minutes. A couple of minutes before serving, I tossed in a small splash of Balsamic and a little more olive oil.
Delicious Served with grilled swordfish.

WOW! I didn't know that place was still around. I had the absolute best quail with grape sauce in my life there. That was many moons ago. The atmosphere of that place is great, add to it the menu and quality of food, I recommend it to anyone reading this post.

Although that sounds fabulous that is sure not the low fat method!