I'm having company in two weeks and I'm making Flank steak & Veggie Medley:

1/2 C. soy sauce
1/2 C. saki or dry sherry
1/4 C. dark brown sugar
3 T. Minced ginger
1 T. balsamic vinegar
4 cloves garlic, crushed
2 lb. flank steak
1 lb. asparagus, trimmed and cut into 1 1/2" lengths
2 red bell peppers cut 1" wide strips
1 1/2 lb. crimini mushrooms sliced thick
4 green onions cut in 1" lengths
2 tsp. cornstarch mixed with water
2 T. oil

Combine 1st 6 ingredients. Marinate steak in half the marinade overnight. Let stand at room temp one hour before cooking. Remove steak and cook in skillet or on grill about 4 min per side. Remove to cutting board and let rest 5 - 10 min. (tent with foil to keep warm)

Cook asparagus in large pot boiling salted water 2 - 3 min. depending on thickness, drain and run under cold water (can do day before) Heat oil in heavy skillet over med. high heat. Add red pepper and saute 3 Min. Add mushrooms, saute' 5 min. Add green onions and asparagus and sauté until veggies are tender, about 2 min Transfer to platter and tent with foil to keep warm. Heat reserved marinade, add cornstarch slurry Slice steak and place over veggies pour marinade over all and serve. I usually serve with rice pilaf. (6 servings) S & P to taste. This is a tried and true recipe from Epicurious. (I do all the prep work the night before) You could just do the asparagus medley without the steak, the sauce is delicious.

Asparagus with Mustard Vinaigrette:

2 tsp. Dijon mustard
2 T. sherry vinegar or red wine vinegar
2 T. E.V.O.O.
Coarse salt and fresly ground pepper
1 lb. thin asparagus, trimmed and cut in 2 1/2" lengths

Whisk together mustard, vinegar and 1 T. oil in medium bowl. Season with salt and pepper. Heat remaining T. oil in large skillet over med. heat. Add asparagus and season with salt and pepper. Reduce heat to med. low. cook stirring frequently until asparagus are just tender (10-12 min.) If spears begin to brown, reduce heat to low. Transfer to serving dish and drizzle vinaigrette over. Toss and serve immediately.

This post was edited by georgysmom on Mon, Sep 2, 13 at 18:15

This is a Trish Yearwood recipe I used for Easter. My son and grandson loved and ate two bundles.

Asparagus bundles ***halved the recipe
2 pounds fresh asparagus, ends trimmed
12 slices bacon ***I cooked the bacon to render some of the fat, and I highly recommend doing this. Just still limp but somewhat cooked.
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.

***drizzled remaining sauce over bundles when serving. Make a pretty dish.

Here's one that Walnut Creek posted in the Asparagus thread. It might be just what you're looking for.

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.

This is one that I've made a few times this summer. 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.

Thanks everyone!