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.

A poached egg and shaved Parmesan on top of tender steamed asparagus make a light, pretty meal. Serve crusty bread on the side to mop up the egg yolk.

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.

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.

In this pretty spring side dish, the anise-like bite of tarragon complements fresh asparagus, radishes, and frozen peas. Serve it with roast chicken or salmon.

Use a vegetable peeler to create thin ribbons of asparagus and Parmesan cheese for this easy, elegant pasta dish. Lemon zest and butter create a light sauce for the spaghetti that complements the delicate flavor of the asparagus without overpowering it.

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.

Coat disks of fresh goat cheese in panko breadcrumbs and brown them in a hot skillet. Serve the warm, crunchy goat cheese with steamed asparagus and lemon wedges.

Lemony buttermilk dressing adds a refreshing flavor to a salad of green and white asparagus, artichoke hearts, fava beans, mint, and ricotta salata. Poaching white asparagus in milk removes the bitterness, leaving it mild, tender, and slightly nutty-tasting.

Branch out from the typical French toast with maple syrup and discover the savory side of this brunch classic. Top thick slices of brioche French toast with roasted asparagus and beurre blanc, a classic white wine and butter sauce enriched here by cream, orange juice, and orange zest.

This spring risotto showcases fresh asparagus and earthy mushrooms (such as oyster, cremini, or shiitake). Using a small amount of dried porcinis enhances the mushroom flavor.

Exceptionally creamy and slightly pungent Camembert cheese adds a touch of luxury to savory bread pudding. The flavors of asparagus, mushrooms, sweet onion, and rosemary make this a perfect side dish for lamb or roast chicken.

Chopped arugula and blanched green and white asparagus dress up this side dish of steamed couscous. Making the couscous with chicken stock instead of water gives it a richer flavor.

Cooked polenta wedges and asparagus are broiled on the same baking sheet, then served with sauteed cremini mushrooms enriched by a few spoonfuls of cream. To create neat wedges, pour cooked polenta into a square baking pan and chill it.

Sauteed asparagus is tossed with a tangy dressing made from Dijon mustard and sherry or red-wine vinegar. Serve this hot as a dinner side dish, or enjoy it at room temperature as part of a picnic lunch.

Brilliant green blanched asparagus joins tomatoes, cucumber, red onions, Kalamata olives, and capers in this rustic Italian bread salad. Allow the salad to sit until the bread absorbs the dressing.

Jumbo asparagus spears are grilled and then dressed with a savory-sweet caramelized shallot vinaigrette. Garnish the finished dish with pea shoots, if they are available -- otherwise, use sprigs of fresh thyme or basil.

Blanched asparagus gets dressed up with thinly sliced prosciutto di Parma and sabayon, a rich, tangy sauce made with cream, emulsified egg yolks, and fresh lemon juice.

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.

Season asparagus and scallions with the oil from a jar of sun-dried tomatoes, and grill until they are caramelized and tender. Grill ovals of purchased pizza dough before topping each one with ricotta cheese, sun-dried tomatoes, and the grilled vegetables.

For asparagus that is tender, sweet, and lightly carmelized, drizzle fat spears with olive oil, season with salt and pepper, and bake at 350 degrees for about 25 minutes.

Soft goat cheese, butter and a little pasta cooking water make a quick, silky-smooth sauce for corkscrew pasta and roasted asparagus. Enjoy this recipe as an easy vegetarian dinner, or add grilled chicken breast to make a heartier meal.

To make these rustic open-faced sandwiches, morel mushrooms and asparagus are simmered with cream, lemon juice, and fresh herbs. The aromatic mixture is then spooned over slices of rustic bread spread with ricotta and topped with a poached egg. They make an unexpected brunch dish or a light dinner.

This side dish is so easy to make, but so flavorful: simply toss steamed asparagus with butter, lemon juice, and lemon zest. Serve it with salmon, chicken, steaks, lamb, or pasta.

This quick dish is a wonderful melange of fresh flavors: Shiitake mushrooms are sauteed over high heat until they are deliciously browned. Scallions and blanched asparagus are added during the last few minutes of cooking, followed by a splash of white-wine vinegar at the end.

Sear thinly sliced top-blade chuck steak until browned, then simmer with lightly sauteed asparagus, shiitake mushrooms, and frozen corn kernels. Serve this hearty mixture over rice or garlic mashed potatoes.

Combine blanched asparagus and snap peas, avocado, and fresh mint, parsley, or basil to create a symphony of flavors and textures in the key of green. Garlic and Parmesan or pecorino cheese boost the flavor quotient.

In this version of the Japanese classic, blanched asparagus tips and scallions are rolled in slices of beef tenderloin, which have been pounded thin between sheets of plastic wrap. Brush the negimaki rolls with sweetened soy sauce and grill or broil them for just a few minutes, until slightly charred.

Give this baked omelet a fluffy, souffle-like texture by separating the eggs and beating the whites until they hold stiff peaks before folding them back into the yolks. Fill the omelet with a savory mixture of blanched asparagus, goat cheese, Serrano ham, and fresh mint.

Soft goat cheese, grainy mustard, fresh dill, toasted pine nuts, and pasta cooking water make a quick but zesty sauce for fettuccini and asparagus. This one-pot vegetarian meal is ready in 30 minutes.

Asparagus and lime zest brighten up ordinary couscous. Serve as a side dish with teriyaki salmon or pork.

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.

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.

In this quick dish, asparagus is stir-fried in a wok over high heat until it's caramelized and flavorful. Serve as a side dish with grilled salmon or chicken.

For this quick skillet dinner, pieces of boneless, skinless chicken thigh are sauteed until nicely browned, then asparagus and sliced mushrooms are cooked in the same pan. Serve over rice or buttered noodles.

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.

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.

These tea sandwiches may look ladylike, but they pack a flavor punch. The filling is a tangy mix of flaked poached salmon, horseradish, and sour cream. Blanched asparagus spears are layered over the salmon filling to add a burst of color.

This spring vegetable saute is a colorful blend of carrots, wax beans, green beans, asparagus, sugar snap peas, and cherry tomatoes. Stir in fresh basil at the end of cooking, and serve with salmon or lamb.

For a guilt-free appetizer, season plain, low-fat yogurt with lemon juice and chopped fresh mint leaves to make a light and tangy dipping sauce for chilled, steamed asparagus. This also makes a delicious side dish (just drizzle the sauce on top), or afternoon snack at the office.

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.

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.

Capers and crushed red-pepper flakes add an exciting bite to roasted asparagus. Garnish with lemon wedges and serve as a side dish or as part of an antipasti platter.

Wrap up broccoli florets, sugar snap peas, and asparagus in a parchment paper packet to make a lovely, mess-free side dish. You can bake the vegetable packet right alongside your main dish, such as roast chicken or pork loin.

This easy dinner can be on the table in just 15 minutes -- quicker than delivery Chinese food. 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.

This refreshing salad made of strips of cucumber and steamed, cooled asparagus dressed in red-wine vinegar and olive oil holds up well at room temperature, making it perfect for summer picnics or buffets.

Add frozen peas to this asparagus saute for a delightful display of sweet green spring vegetables. Brighten the flavor by adding a little lemon juice and a sprinkle of chopped dill or parsley just before serving.

Tender asparagus is held together in perfect little bundles by a band of peppered bacon. Serve these as an appetizer or a side dish with this memorable dipping sauce of mayonnaise, Sriracha chili sauce, lime juice, and chopped cilantro.

Asparagus and ramps -- small wild onions found only in the springtime -- become tender and sweet when you grill them. Serve this side dish with lamb chops or grilled fish.

Delicate prosciutto turns crispy and irresistible in the heat of the grill. When it's crumbled over grilled asparagus, everyone will clamor to eat their vegetables!

Barley is a toothsome and nutritious substitute for traditional Arborio rice in this beautiful warm-weather risotto. Asparagus, frozen peas, and fresh mint leaves add bursts of flavor and bright green color.

Sweet, wispy pea shoots stand in for the lettuce in this delicate spring salad. Add blanched fresh peas and thinly sliced raw asparagus, and toss with a buttermilk-herb dressing.