Asparagus is abundantly available in the spring time and is traditionally eaten at this time. Do yourself a favor and buy fresh locally grown asparagus it is life changing. Compared to the stuff from foreign lands it is so much tastier, sweeter and more nutritious. I don't like to fuss with it too much. Tossing with minced garlic, lemon and olive oil is enough. Of course you can make a soup with the woody parts of the stem, puree it and strain it for a smooth bisque. Click here to see this month's recipe.  as well as this recipe featuring asparagus as well.