Prepared these before and my family loved the recipe!

Trisha Yearwood's Asparagus Bundles

2 pounds fresh asparagus, ends trimmed
12 slices bacon **I precooked slightly to render some of the fat
1/2 cup light brown sugar
1/2 cup (1 stick) butter
1 tablespoon soy sauce
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
Directions

Preheat the oven to 400 degrees F.

Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

This post was edited by glenda_al on Sun, Jul 21, 13 at 15:30

This is an excellent recipe. We love it!

Absurdly Addictive Asparagus (Food52.com)

I didn't have pine nuts so used a handful of toasted sesame seeds. I also used lime zest, as I had that in the freezer. It worked great. This is a keeper.

4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste

In a large non-stick pan, saute pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and saute until asparagus is tender crisp, about 3-4 minutes.

Add garlic, lemon and orange zest, toasted pine nuts and parsley and saute for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

I grew up with this casserole, instead of green bean casserole

Asparagus casserole

3 cups cooked cut-up asparagus, well drained
4 hard-boiled egg, sliced
can english peas draines
1 can onion rings
1 1/2 cups shredded cheese
1 can (10 3/4 ounces) cream of mushroom soup

Heat oven to 325ð. Grease a 1 1/2-quart casserole.

Place asparagus, peas and sliced eggs in the prepared casserole dish. Top with the shredded cheese, then onion rings. Add mushroom soup over this.. Bake 45 or until bubbly.

Lightly steamed, still crispy;) That is how I eat all cooked veggies. I never do much seasoning, and never sauces.

Chilled Asparagus with Mustard Herb Vinaigrette

2 pounds asparagus
2 tablespoons white wine or cider vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped flat leaf parsley
1/2 teaspoon chopped tarragon leaves
Salt and pepper as needed
Dash onion powder
Dash garlic powder
1/4 cup extra-virgin olive oil

Bring a large pot of salted water to a rolling boil.

Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2-inch pieces on the diagonal. Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4-5 minutes. (If necessary, cook the asparagus in batches.) Drain the asparagus in a colander and rinse with cold water until the asparagus is chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours.

To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper, if needed.

Toss the chilled asparagus with the vinaigrette or pass it separately on the side. Serve immediately on a chilled platter or plates

Asparagus Bake

Serves 4 - 6

Salt
2 lbs. asparagus
6 tbsp. butter
4 tbsp. flour
1 cup heavy cream
1-2 pinches paprika
4 hard-cooked eggs, peeled and sliced
2 cups fresh bread cubes
1 cup coarsely crumbled Cabaret or Ritz crackers
1âÂÂ2 cup freshly grated parmigiano-reggiano

Preheat oven to 350ð. Bring a large pot of salted water to a boil over high heat. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender. Discard ends. Cut asparagus into pieces, add to pot, and cook until soft, 4��"6 minutes. Reserve 1 cup of the cooking water, then drain asparagus.

Melt 4 tbsp. of the butter in a saucepan over medium-low heat. Add flour and cook, stirring, for 2 minutes. Whisk in reserved cooking water, then the cream, stirring until smooth and thick, 8��"10 minutes. Add paprika, then season to taste with salt. Layer asparagus, eggs, and sauce alternately in a medium baking dish, ending with sauce. Sprinkle with bread cubes, cracker crumbs, and parmigiano. Dot with remaining 2 tbsp. butter. Bake until bubbling and golden, 25��"30 minutes.

Asparagus, potato, and cheese frittata

Ingredients

8 large eggs
1/4 cup grated Parmigiano Reggiano (about 1/2 ounces)
3 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1/8 teaspoon cayenne
2 to 3 tablespoons extra-virgin olive oil
1 medium red potato (about 1/2 pound) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups)
1 medium yellow onion, thinly sliced
1/2 pound medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 cloves garlic, minced
6 ounces shredded sharp Cheddar (about 1-3/4 lightly packed cups)
Directions

In a medium bowl, whisk the eggs, Parmigiano, parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the cayenne.
Heat 2 tablespoons of the oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the potato and 1/4 teaspoon salt and cook, stirring occasionally, until browned on several sides, 6 to 7 minutes. Transfer to a bowl with a slotted spoon.
Reduce the heat to medium. If the pan is dry, add the remaining 1 tablespoon of oil. Add the onion and cook, stirring frequently, until it softens and begins to brown, 4 to 5 minutes. Stir in the asparagus, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3 to 4 minutes. Lower the heat to medium low and add the egg mixture and the potatoes, stirring until the ingredients are combined, 10 to 15 seconds. Add the Cheddar and stir until well distributed. Cook without stirring until the eggs have almost set, 10 to 12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set.)
Meanwhile, position an oven rack 6 inches from the broiler element and heat the broiler to high. Transfer the skillet to the oven and broil until the eggs have set completely and the top of the frittata is golden brown, 1 to 3 minutes. Let rest for 5 minutes. Transfer to a cutting board, cut into wedges, and serve.

Lots of options for things to add like fresh mushrooms, spinach, bacon, peppers, ham etc.

I think I will print this thread and go on an Asparagus Binge!!!! Yummy!

Our favorite way to cook asparagus is simply to rinse and drain well, then put on a cookie sheet, drizzle with olive oil (lightly) and season with either seasoned salt or garlic and onion salt, then bake at 350 degrees until tender/crisp. Usually bake about 8 minutes on the first side then turn and continue baking until ready.

Who knows what our favorite will be after trying all of these great looking recipes!

On of my favorites is steamed asparagus with Hollandaise sauce. Over the years, I've perfected my Hollandaise. Melt butter, add lemon juice and a dash of hot sauce, then quickly whisk in two or three egg yolks Save the whites for baking.

Extremely Easy "Finger Food" Appetizer

Toss asparagus with olive oil, lightly salt and pepper them, spread on a cookie sheet, and roast in a 425 degree oven for about 20-25 minutes (depends on how thick they are). Remove and let cool to room temperature. Wrap a couple stalks in a piece of pancetta and serve. Can also add a smear of cheese (like goat cheese) on the pancetta before wrapping. Everyone likes these! I serve on a pretty appetizer dish along with a simple caprese (roma tomatos, basil, mozzarella), olives, crackers, and (often) one of TJ's appetizers like rice balls or stuffed mushrooms.

Cold Asparagus Salad with Sesame Seeds

Whisk together in a small bowl:
3 T toasted sesame oil
4 t white wine vinegar
4 t soy sauce
2 1/2 T sugar

Toast in a small skillet until golden brown:
4 t sesame seeds

Immediately stir into the dressing in the small bowl.

Place in a large pot of boiling water:
1 1/2 pounds asparagus, peeled and cut diagonally into 2â pieces

Cook for no more than 1 1/2 minutes for thin asparagus or 2 1/2 minutes for thicker asparagus. Immediately drain and refill the pot with cold running water until all the heast has left the asparagus. Drain again and dry thoroughly. Cover and refrigerate until the slad is cold, about 1 hour. Toss with the dressing and serve. 4-6 servings

Edna Lewisâ Skillet Asparagus

SERVES 4 ��" 6

2 lbs. asparagus
2 tbsp. unsalted butter
Salt and freshly ground black pepper

Rinse asparagus in cold water and trim off tough ends of stalks. Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes. Check asparagus and turn as needed to make sure the stalks cook evenly and don't burn.

Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot.

Asparagus Casserole

This easy asparagus casserole is creamy, cheesy and delicious. All you have to do is toss the ingredients into a slow cooker and let the slow cooker do all the work. This is great as a vegetarian main course or as a vegetable side with meat or chicken.

2 packages frozen asparagus spears, thawed
1 can condensed cream of celery soup
1 can condensed cream of chicken soup
2 cups crushed saltine crackers
1 cup cubed process American cheese (Velveeta)
1 egg

In large bowl, combine all ingredients well. Pour into lightly greased slow cooker. Cover and cook on HIGH setting for 3 to 3 1/2 hours.

After cooking, dish may be held on LOW setting for up to 2 hours before serving.

Hot or Cold Asparagus Soup
Adapted from Food 52

1 tbsp olive oil
2 large cloves garlic, minced
1 yellow onion, diced
1 lb asparagus, divided
3-4 cups water (start with 3 and add more if needed)
1/2 tsp kosher salt
1/2 tsp white pepper
1/2 cup plain low-fat yogurt, plus more for serving
1 tsp lemon zest
1 tbsp lemon juice
Extra lemon slices for serving if desired

Break the woody stems off the asparagus. Reserve a few stalks to use as garnish and chop the rest into pieces.

Heat olive oil in a large pot over medium heat. Add garlic, onion and asparagus pieces and sauté for about 5 minutes, stirring occasionally, until the onion and asparagus have softened.

Add water, salt and pepper and bring to a simmer. Let simmer for 10-15 minutes, until asparagus is very soft. Remove from heat.

Transfer soup to blender in batches and puree until smooth. Add the yogurt, lemon zest and lemon juice and blend again. Taste and add more seasoning.

Serve hot, or refrigerate until cold and eat as a chilled soup. For the garnish, use a vegetable peeler to shave the reserved asparagus into thin slices. Top each serving with the asparagus shavings and an extra spoonful of yogurt if desired. Makes 3-4 servings