When they are fresh and thin and crunchy, they are delicious raw. If the better part of the bunch hangs around till dinnertime, try this one-pot quickie:Put water up to boil for your favorite short pasta. Meanwhile, slice a huge Vidalia onion into a large baggie; add a dash or three of your most flavorful EVOO, and sprinkle with paprika, freshly ground pepper and garlic powder (or, chopped fresh garlic - it can never hurt). Nuke on high for about four minutes...while you...
Snap the woody ends off the asparagus and wash; rough cut, stems and all.
As the pasta cooks, add the asparagus to the bag of onions to nuke for about another minute or two, depending upon just how al dente you like them. Pile veggies on your drained pasta and garnish with freshly grated Parmesan or Pecorino. Add chopped fresh parsley or chives, if desired.
If there is a morsel remaining, refrigerate overnight, add your best Modena Balsamic, and enjoy your cold pasta salad for lunch.
So many recipes and such a short season. Don't blink!
