One sure sign of spring is fresh asparagus in the produce aisle. Fat or thin; green, purple, or white; the keys to delicious asparagus are freshness and proper preparation. The plant brings a delicately bright flavor, and notes of subtle acidity, to any dish.

In Season: Asparagus is at its peak from February through June, though hothouse asparagus is available year-round in some areas.

What to Look For: Thickness is a matter of taste. Choose bunches with tightly closed tips and no flowering. Stalks should be bright green and firm (or pale ivory for white asparagus).

How to Store: Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag; store in crisper. Or stand the bundled stalks in a bowl with about an inch of water.

Infuse olive oil with orange zest and red pepper flakes to give a bright and lively zing to this easy spring side dish.

A poached egg and grated Parmesan on top of tender steamed asparagus and linguine make a light, pretty vegetarian meal. The egg yolk serves as a rich sauce for the pasta.

Creamy Parmigiano-enriched risotto showcases the bright, spring-green trio of asparagus, peas, and Italian parsley.

Never thought of eating asparagus in the raw? You’ll be a believer when you try this fresh and crunchy slaw.

What could be better than farm-fresh spring asparagus? Asparagus with bacon, of course.

Asparagus mimosa is a classic dish named for the pretty yellow-and-white flower. Press a peeled hard-cooked egg through a fine, stainless-steel sieve to create the bright and fluffy garnish.

The simple combination of chopped fresh mint and sweet, creamy butter transforms steamed asparagus into a luxurious side dish.

Browned butter adds rich depth, and hazelnuts add crunch to this easy-but-sophisticated side dish of steamed asparagus.

Lightly char rounds of homemade pizza dough, and then top with creamy ricotta cheese, lemon zest, and grilled asparagus. Simmer garlic and rosemary in extra-virgin olive oil to make the fragrant, infused oil for brushing the dough.

Homemade Parmesan breadcrumbs add a savory crunch to this asparagus side dish. No need to cook the asparagus or toast the breadcrumbs beforehand; simply arrange the asparagus in an ovenproof serving dish, sprinkle with fresh breadcrumbs, and bake everything at once.

The ideal centerpiece for a spring brunch, this quiche combines sauteed asparagus and leeks with Gruyere cheese in a buttery pastry crust. Serve the quiche with fruit salad and muffins for a lovely morning meal.

This easy dinner can be on the table in just 15 minutes -- quicker than Chinese food delivery. Thinly sliced New York strip steak is stir-fried with asparagus, snap peas, ginger, and basil, then a sweet soy sauce and rice-wine vinegar mixture is added at the end of cooking.

In this inventive take on pasta primavera, asparagus, snow peas, and shrimp get a boost of bright flavor from feta cheese and fresh mint. The penne, vegetables, and shrimp are all cooked in the same pot, making for quick prep and easy cleanup.

These bundles of chicken, asparagus spears, sliced tomatoes, and cheese are dressy enough for a dinner party but quick and easy enough for a weeknight. To make chicken breasts thin enough to roll, split each one in half horizontally and pound between sheets of plastic wrap.

In this super-easy recipe, asparagus spears are roasted in a 450-degree oven until they're deliciously browned and sweet. Sesame seeds are added during the last five minutes of roasting to add a crunchy, nutty flavor.

Purchased puff pastry gives you a jump-start in making this beautiful savory tart. Top it with shredded Gruyere cheese and asparagus spears, bake until golden-brown, and serve with scrambled eggs for brunch or a green salad for dinner.

To make this vegetable antipasto from Mario Batali, wrap fat asparagus spears in pancetta before searing on the grill. Drizzle them with citronette -- vinaigrette made with orange juice and zest, Dijon mustard, and extra-virgin olive oil -- and sprinkle with fresh thyme before serving.

This creamy, tangy sauce can be drizzled over steamed asparagus or used as a dip. It's simple to make, too -- just stir together mayonnaise, olive oil, white-wine vinegar, and Dijon mustard.

For this easy one-pan dinner, a whole cut-up chicken is roasted along with asparagus, new potatoes, lemon wedges, and thyme sprigs. The whole meal can be assembled in just 10 minutes, and then put in the oven for an hour, until the chicken and potatoes are nicely browned.

The classic pairing of asparagus and hollandaise is a lot easier thanks to our shortcut version of the lemony sauce. (The secret: It's made in blender instead of a double boiler.) Pour it over crisp-tender asparagus and serve as part of a special dinner or brunch.