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I love Asparagus and here are some great recipes especially the BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA . Did you know that Foodies flock to Stockton, California, every April for the weekend-long Asparagus Festival. In 2004, nearly 90,000 attendees consumed 30,000 pounds of the local veggie — either deep-fried, added to pasta, piled on sandwiches, or rolled into burritos.

Whether you opt for green, purple, or white asparagus, look for vibrant shades and compact tips. Choose spears of uniform thickness so they'll cook evenly.

Asparagus tastes best on the day you buy it, but will keep for up to three days if placed upright in an inch of water (like a bouquet), covered loosely with plastic, and refrigerated.

A quick, easy way to discard tough stems: Grab the middle of the spear with one hand, then snap off the end. The hard part will break off, leaving a tender stalk and tip.

Serve asparagus with a somewhat dry white wine such as Chenin Blanc, Fumé Blanc, or French Colombard.

Asparagus is packed with folic acid, vitamins, potassium, and glutathione, a potent antioxidant and cancer fighter.

ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA

Fontina cheese is available at cheese shops and some supermarkets.

For Fonduta
1 tablespoon unsalted butter
1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch
dice (3/4 cup)
1/2 cup milk
2 large egg yolks

four 1/2-inch-thick slices from a large round crusty loaf of bread
(about 8 to 9 inches across)
1 large garlic clove, halved crosswise
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pound thin asparagus, trimmed and lower 2 inches of stalks
peeled

Make fonduta:
In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.

Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.

Preheat broiler.

On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.

In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.

Serves 4.

ASPARAGUS FLAN WITH CHEESE SAUCE

Sformato D'Asparagi con Fonduta

This savory flan has an intense asparagus flavor. Its texture is unusually tender for a flan, without a trace of egginess.

Active time: 25 min Start to finish: 1 3/4 hr

For flan
2 lb asparagus, trimmed
4 large eggs
1 1/3 cups whole milk
2 tablespoons freshly grated Parmigiano-Reggiano
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg, or to taste For sauce
1/4 lb Italian Fontina, rind discarded and cheese coarsely grated (or cut into 1/4-inch dice if too soft to grate)
1/2 cup whole milk
2 large eggs yolks
1 tablespoon butter

Make flan:
Put oven rack in middle position and preheat oven to 325°F. Butter an 8- by 2-inch round cake pan and line bottom with a round of wax paper, then butter paper. 3Steam asparagus in a steamer set over boiling water, covered, until very tender, 6 to 8 minutes. Purée asparagus in a food processor until smooth, 1 to 2 minutes. (You will have about 2 cups purée.)

Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus purée.

Pour asparagus mixture into pan and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour.

Transfer pan to a rack to cool slightly, 10 to 15 minutes. Make sauce while flan cools:
Put all sauce ingredients in a metal bowl, then set bowl over a pan of barely simmering water. Heat sauce, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165°F on an instant-read thermometer, 5 to 8 minutes. Remove bowl from pan.

Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate. Remove pan and discard paper. Cut flan into wedges and serve immediately with sauce.

Makes 8 first-course servings.

Note: Hot Water Bath. To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan.

ASPARAGUS NAPOLEONS WITH ORIENTAL BLACK BEAN SAUCE

For the pastry rectangles
1/2 pound frozen puff pastry, thawed
an egg wash made by beating 1 large egg yolk with 2 teaspoons waterFor the sauce
1 tablespoon cornstarch
1/3 cup water
2/3 cup chicken broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Scotch or medium-dry Sherry
2 teaspoons sugar
1 tablespoon vegetable oil
1 tablespoon fermented black beans (available at Oriental markets and specialty foods shops), rinsed well and drained
2 tablespoons fine julienne strips of orange zest
1 1/2 tablespoons minced peeled fresh gingerroot
1 tablespoon minced garlic

1 1/2 pounds asparagus, trimmed and peeled

Make the pastry rectangles:
Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet. Brush the tops of the rectangles with some of the egg wash, being careful not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to the remaining egg wash. Bake the rectangles in the upper third of a preheated 400°F. oven for 12 to 15 minutes, or until they are puffed and golden, transfer them with a spatula to racks, and let them cool. The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated. Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough. Make the sauce:
In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat the oil over moderately high heat until it is hot but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or until the mixture is very fragrant. Stir the broth mixture and add it to the bean mixture. Bring the sauce to a boil, stirring, simmer it for 2 minutes, and keep it warm. The sauce may be made 1 day in advance, kept covered and chilled, and reheated.

In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are just tender but not limp, and drain it well. Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries. Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with the top halves of the pastries.

Serves 6 as a first course.

GRILLED ASPARAGUS WITH SAFFRON AIOLI

Aioli
1/4 cup red wine vinegar
1 tablespoon honey
Large pinch of saffron threads
1 cup mayonnaise
2 garlic cloves, minced Asparagus
2 pounds asparagus, trimmed
3 tablespoons olive oil
1 small red bell pepper, finely chopped

For aioli:
Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) For asparagus:
Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.

Makes 6 servings.

GRILLED STEAK AND ASPARAGUS SALAD WITH HOISIN VINAIGRETTE

You can also "grill" the steak in a ridged heavy-duty skillet set on the stove top.

For vinaigrette
1/4 cup hoisin sauce
1/4 cup white wine vinegar
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
4 teaspoons minced peeled fresh ginger
1 tablespoon soy sauce
2 teaspoons hot Chinese-style mustard or Dijon mustard For salad
1 tablespoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 1-pound top sirloin steak (about 1 inch thick)
Nonstick olive oil spray

1 1/4 pounds thin asparagus spears, trimmed
3 thin red onion slices

Orange slices

Make vinaigrette:
Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.) Make salad:
Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.

Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.

Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.

Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices. Per Serving: calories, 200; total fat, 10g; saturated fat, 2g; cholesterol, 47mg.

Serves 6.

BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).

Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.

Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.

In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Serves 12 as part of a brunch menu.

FRIED EGGS AND ASPARAGUS WITH PARMESAN

Active time: 20 min Start to finish: 25 min

1 1/2 lb medium asparagus, trimmed and, if desired, peeled
2 1/2 tablespoons unsalted butter
2/3 cup freshly grated Parmigiano-Reggiano (2 oz)
4 large eggs

Set oven rack in upper third of oven, then preheat oven to 425°F.

Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.

Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.

Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.

Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.

Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

Cooks' note:

• If eggs are served with runny yolks, they will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.

Makes 2 (main course) servings.

HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS

Crusty French bread and baked potatoes with butter are terrific alongside the eggs and asparagus. Add a fresh fruit tart from the bakery, and you'll know that this is definitely not breakfast.

1 pound slender asparagus spears, trimmed
1/2 cup creamy garlic and herb cheese (such as Boursin)
1 tablespoon minced fresh basil
10 large eggs
2 1/2 tablespoons butter

Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.

Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.

Makes 4 servings.

ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON

Serve Champagne to add an elegant, light touch to this terrific brunch menu.

6 bacon slices

2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.

Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)

Makes 6 servings.