My favorite asparagus dish of this spring is the Raw Asparagus Salad with Breadcrumbs, Walnuts & Mint from Six Seasons. The header notes say to make this dish with the first pristine spears of spring asparagus, before you do any cooked dishes. The recipe is available online here.
I like the way the asparagus spears are sliced thinly, at a sharp angle and I seem to be using that method of cutting them a lot lately.
Today I made an asparagus riff on another Six Seasons recipe, Pasta alla Gricia. That recipe is also available online, at this link.
He calls for 4 oz of sugar snap peas/2 oz pasta/serving. I used the same proportions, but with asparagus......and added an egg.
Here's another recent asparagus/egg combination, this time on an English muffin:
Lastly, asparagus quesadillas from Nopalito:
