Asparagus is a favorite in my family and so much so that my sons cook it for me on occasion and my daughter, who is a graduate of the Farm School in Athol, Massachusetts, grows it on a raised bed in her garden. She told me that once the “root” seedlings are planted that it cannot be harvested fully for three years, but afterwards can produce for up to twenty years. With yearning and patience I watched these beautiful plants develop throughout the first year. In this second year we have been able to pluck a few “young shoots” and eat them just off the plant--a small preview of the bountiful years to come. One of my sons loves garlic and makes oven-roasted asparagus coated with oil and finely chopped garlic. The other son does not eat garlic so he coats his with soy sauce and cooks them in the oven, or on the grill.

Oven-Roasted Asparagus
Serves 4

1 large bunch of asparagus (medium or large circumference)
6 cloves of garlic
2 tablespoons olive oil
Salt to taste

Trim hard bottoms off asparagus (a good  trick is to hold each one at the bottom of the stalk and flick your wrist so the bottom will snap off naturally). Some people even like to peel the lower parts of the thick variety.  Place all the ingredients in a baking dish and cook uncovered in a preheated oven at 400 degrees for about 25 minutes. You can make these with soy sauce and olive oil instead of the garlic and it can be grilled in a grilling basket.

Classic Italian Main Course Salad
Serves 4

1 bunch asparagus (any circumference)
1 can or 2 cups of cooked cannellini beans (any bean will work except soy)
¼ head of soft style lettuce like Boston or Red leaf
½ cup pitted and chopped olives of choice
1 Tablespoon of chopped, fresh marjoram or ½ teaspoon of dried type
2 Tablespoons of chopped fresh parsley
2 Tablespoons of vinegar of choice
½ cup olive oil
Salt and pepper to taste (white pepper is more subtle)

To prepare asparagus, trim as directed above and place in a large shallow saucepan with a little water and salt. Simmer for 3 minutes, remove and let cool. If using a smaller, deep saucepan then tie them with culinary string, place standing in water that does not cover the tips and simmer for 3 minutes. Mix olive oil, vinegar and salt and herbs in a bowl. Place asparagus on a bed of the lettuce, spread the beans and olives on top and then coat with the dressing. Serve with wholegrain bread.