Asparagus season is in full swing–don’t miss out on one of spring’s most versatile and tasty offerings. Select freshly picked stalks, without the chalky film at the bottom. Whether steaming, roasting or grilling, simply snap each one near the end; they will break at the proper point, where the woody and tender parts meet. Grilling is my favorite preparation. Before throwing the spears on a hot grill, dress them with olive oil, sea salt and pepper. Turn every couple of minutes until just cooked through. (Like green beans, if the vibrant green color disappears, the asparagus is overcooked.) Once off the grill, arrange on a special platter and splash with balsamic or sherry vinegar. Finally, top with shavings of Parmesan.

Alternatively, roast for 10-15 minutes in a 400-degree oven.

When the season nears its end and the stalks are more woody, use them to make soup. Cut up some scallions or leeks, sauté in olive oil or a bit of butter, add cut up asparagus stalks, reserving the tips for garnishing the soup, and add stock. When the asparagus is soft, use an immersion blender to puree. Add in the tips to cook until tender, and scoop into bowls. Top with some chopped herbs of your choosing and you’ve got an easy and healthy meal!