One of the great things about spring is that asparagus is in season.

The price comes down at the grocery store so you can revel in its lovely taste. Those of us who grow asparagus anticipate harvesting the stalks that start poking up when the weather warms in the spring.

Asparagus not only tastes wonderful, but is a rich source of nutrients, especially the B vitamins. One cup of cooked asparagus provides 115 percent of the daily value for vitamin K, 32 percent for vitamin C, 19 percent for vitamin A and more. It contains no cholesterol and is low in sodium. Calories? Only about 4 per spear. Five ounces of asparagus contains 3 grams of fiber and provides 60 percent of the recommended daily allowance for folacin.

Furthermore, there is a wealth of ways to prepare asparagus. My oldest son's favorite method is to wrap each asparagus stalk in a slice of bacon and grill them. Asparagus can be served warm or cold in salads, baked into casseroles, or simply steamed and seasoned. It blends beautifully with foods from salmon to chicken to beef or ham.

When preparing asparagus, get rid of the woody ends by simply bending the stalk; it will snap in the right place.

The following three recipes are from the Ontario Asparagus Growers group.

Grilled Asparagus with Lemon Aioli

1 head garlic, cloves separated and peeled

Pinch saffron (optional)

2 to 3 tablespoons freshly squeezed lemon juice

1 tablespoon finely grated lemon zest

1 cup mayonnaise

Salt and pepper

1 pound asparagus, trimmed

2 tablespoons extra-virgin olive oil

1 to 2 tablespoons balsamic vinegar

Salt and pepper

For Lemon Aioli: In a small saucepan, cover garlic with water; bring to boil. Reduce heat to simmer; cover and cook until very soft, 30 to 40 minutes. Drain and pat dry. (If using saffron, stir it into lemon juice; set aside to dissolve, about 5 minutes.) In food processor, process garlic and lemon zest to form puree. Add mayonnaise and lemon juice mixture; process until well blended. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.

For Grilled Asparagus: Preheat barbecue or grill on high for about 10 minutes. Reduce heat to medium-high. Place asparagus in shallow pan; add oil and toss to coat well. Grill until tender-crisp, about 3 minutes per side. Brush with vinegar; season to taste with salt and pepper. Serve immediately with Lemon Aioli as a dip or as a drizzle. Yield: 4 to 8 servings

Ginger Asparagus Salad

1 pound asparagus, trimmed

1/3 cup unseasoned rice vinegar

1 tablespoon granulated sugar

3 cloves garlic, minced

3 tablespoons minced sushi ginger

2 tablespoons sesame oil

2 tablespoons canola oil

1 tablespoon soy sauce

3 tablespoons finely chopped fresh coriander

2 ounces mesclun salad mix

1 small head radicchio, separated

1 tablespoon sesame seeds, toasted

Steam or simmer asparagus until tender-crisp, 3 to 5 minutes. Place in colander and refresh under cold running water; drain well and pat dry with paper towels. (Asparagus may be cooked several hours in advance.) Arrange in a single layer in a large shallow dish. In small bowl, whisk together vinegar and sugar until sugar dissolves. Add garlic and ginger; combine well. Slowly whisk in sesame and canola oils and soy sauce; whisk in coriander. (Dressing may be made ahead and refrigerated for up to 3 days.) Pour over the asparagus and turn gently to coat well. Line serving platter with mesclun; arrange radicchio leaves round edge. Pile asparagus over top. Drizzle with any dressing left in dish. Sprinkle with the sesame seeds. Serve within 30 minutes or asparagus will discolor. Serves 4.

Asparagus and Tomato Bake

1 to 11/2 pounds fresh asparagus

4 tablespoons butter

5 medium fresh or drained canned tomatoes, diced

3 tablespoons minced onion

3 tablespoons chopped celery

2 tablespoons fresh bread crumbs

2 tablespoons freshly grated Parmesan cheese

11/2 tablespoons minced fresh basil, or 1/2 to 1 teaspoon dried basil

1 to 3 tablespoons granulated sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Melt butter in 9-by-13-inch baking dish. Trim and cut asparagus into 2-inch pieces; sprinkle over bottom of pan or leave spears whole and arrange in a single layer in pan. Top with tomatoes, onion, celery, bread crumbs and cheese. Season with basil and sugar (amount used will depend on acidity of tomatoes). Sprinkle with salt and pepper. Cover and bake 45 minutes at 350 degrees or until asparagus is tender. Transfer with slotted spoon to serving dish. Yield: 6 to 8 servings.

These two are from "Simply in Season" (2005, Herald Press), a cookbook commissioned by the Mennonite Central Committee.

Roasted Asparagus

1 pound asparagus

3-4 cloves garlic, minced

Olive oil

Break off woody ends of asparagus. Lay spears in a single layer on baking sheet.

Sprinkle with garlic then drizzle with oil. Bake in preheated 400-degree oven or grill, shaking the pan or partially turning every few minutes.

When asparagus stars to look wrinkled and brown in some spots - about 5 minutes on the grill, a bit longer in the oven - remove from heat. Season to taste with salt and pepper. If desired, drizzle with balsamic vinegar or lemon juice immediately before serving. Serve hot or at room temperature.

Serves 2 to 4.

- Paula Spurr, Three Hills, Alberta

Lemon Asparagus Pasta

8 ounces angel hair pasta

21/2 cups asparagus, cut into 1-inch pieces

1 tablespoon butter

1/2 cup green onions, chopped

11/2 teaspoons lemon peel, grated

3 tablespoons lemon juice

3/4 cup milk

2 eggs

1 tablespoon fresh dill, chopped, or 1 teaspoon dried

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

Cook pasta in boiling water 4 minutes. Add asparagus and cook 2 minutes longer or until tender. Drain.

While pasta cooks, melt butter in large frying pan over medium heat. Add green onions and lemon peel and saute 1 minute. Add lemon juice and cook until liquid is almost evaporated. Beat milk and eggs together. Add with pasta and asparagus to pan with green onions. Cook over low heat until milk mixture is slightly thick, about 4 minutes. Do not boil.

Stir in salt and nutmeg. Serve immediately. Serves 4-6.

- Mary Beth Lind, Harman, W.Va.