Ensure all asparagus ends are trimmed of woody stems.

For roasting: Toss stalks with oil, garlic, and seasoning; roast at 400F for 12-15 minutes.

For salads: Blanch tips in boiling water for 2 minutes then shock in ice bath before mixing with grains.

For soups: Saute onions and asparagus stems, simmer in broth, and blend until smooth.

For grilling: Brush with oil and grill over medium-high heat for 3 minutes per side.

For stir-fry: Sauté sliced stalks with ginger and soy for 5 minutes.

For poaching: Steam whole spears for 5-7 minutes and serve with soft-boiled eggs.

For frittatas: Incorporate chopped stalks into whisked eggs and bake at 350F for 20 minutes.

For shaving: Use a vegetable peeler to create ribbons for raw salads.

For appetizers: Wrap blanched stalks with smoked salmon slices.

For sides: Top steamed spears with lemon zest and light parmesan.

For skewers: Alternate tips with cherry tomatoes and grill.

For pickling: Submerge blanched stalks in vinegar and herb brine.

For risotto: Add chopped tips during the last 5 minutes of grain hydration.

For noodles: Spiralize thick stalks and toss with pesto and lemon.

For storage: Keep processed items chilled until service.