There is nothing that signals springtime more than gorgeous stalks of fresh asparagus. One of our most underused vegetables, asparagus is healthy, low calorie and, most of all, super-delicious.

There are many types of asparagus; some are pencil-thin and extremely tender, with almost no waste; others have thicker stems which require removing at least two inches from the end of the stalk. If you buy really thick asparagus you may wish to trim them and then peel the remaining two inches at the bottom with a vegetable peeler.

While most asparagus is green, if you are lucky you might find at Stop & Shop or Wilson Farm beautiful white stalks which have a mellow, almost creamy flavor and are perfect when steamed and dipped into a vinaigrette sauce.

Cooking methods vary; I love to oven-roast green asparagus spears in a bit of olive oil, then snack on them during the day. Often I will sauté them in a bit of olive oil and a tablespoon of water, then cover the pan and steam them for just a couple of minutes. But don’t boil them; they will lose all their fresh taste and color.

Now is the time to start adding more asparagus to your mealtime. Whether simply oven-grilled or made into a delicious soup, it will be a welcome addition to your springtime table.

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Oven-Grilled Asparagus
Serves 2

• 1/3 pound fresh green asparagus, tough ends removed
• 3 tablespoons extra virgin olive oil
• Coarse sea salt

1. Preheat oven to broil.

2. Place asparagus in a single layer on a nonstick cookie sheet. Drizzle with olive oil.

3. Broil for 5 to 10 minutes, until slightly tender but still crisp (cooking time depends on thickness ofasparagus).

4. Remove from oven and sprinkle with salt to taste.

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Asparagus Italian Style Asparagi all’Italiana
Serves 6 to 8

This is the most classic way to present asparagus in Italy.Use butcher's twine to tie them in a bundle.

• 1 1/2 pounds fresh asparagus
• 10 tbs. extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt
• Freshly ground black pepper
• 4 hard-boiled eggs, shelled and chopped
• 1 cup mayonnaise, preferably homemade

1. Bring a large pot of salted water to a boil. Trim 1/4 of bottom of each stalk asparagus, then rinse under cold running water. Tie asparagus in a bundle, place upright in boiling water, cover and cook until soft.

2. In a small bowl, whisk together extra virgin olive oil and vinegar. Add salt and pepper and set aside.

3. Drain asparagus. Cut stems in half on the bias and arrange on a serving platter. Drizzle with dressing,then sprinkle with chopped hard-boiled eggs.

4. Serve with 1 tablespoon of freshly made mayonnaise per person.

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Creamy Asparagus Soup
Serves 8

This delectable soup is prepared during the spring in Versilia, a beautiful coastal area of Tuscany that stretches along the Tyrrhenian Sea in Italy. Although it looks – and tastes – creamy, it contains no cream.

• 3 leeks, white parts only
• 2 pounds green or white asparagus
• 1/2 cup extra virgin olive oil
• 4 cups chicken or vegetable broth
• Salt
• Freshly ground black pepper
• 8 thin slices peasant-style bread
• 1 cup extra virgin olive oil

1. Cut leeks lengthwise, rinse them under cold running water, then drain and thinly slice.

2. Trim 1/4 of bottom of each stalk of asparagus, then rinse under cold running water. Cut off tips and reserve. Roughly chop stems and set aside.

3. Place oil in a heavy-gauge pot and add leeks. Sauté over medium heat until leeks are soft, about 6 minutes. Stir frequently. Add chopped asparagus stems and cook until soft, about 10 minutes.

4. Pour in broth and cover. Cook over medium heat for 15 minutes.

5. Use an immersion blender (or blender in pulse mode) to purée soup. Transfer back to pot if using a blender and season with salt and pepper. Add asparagus tips and continue to cook for 6 minutes.

6. In a skillet, heat olive oil over medium-high heat. Add bread slices and fry until golden; flip and fry other side. Transfer fried bread to a plate lined with paper towels to drain.

7. Arrange a piece fried bread in individual soup bowls and a ladleful of soup over. Dust with freshly ground black pepper and drizzle with extra virgin olive oil. Serve hot.

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Asparagus Flan
Serves 6

 This flan was created at Toscana Saporita Cooking School in Tuscany. It is an elegant presentation, with a silky, creamy texture. Use the richest heavy cream you can find. You may serve the flan in its ramekin, or unmold for a more elegant presentation.

• 1 1/2 pounds green asparagus
• Salt
• 1 cup heavy cream
• 3 whole eggs
• 3 tablespoons unbleached all-purpose flour
• Salt
• Freshly ground black pepper
• Extra virgin olive oil

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil.

2. Trim 1/4 of bottom of each stalk of asparagus, then rinse under cold running water. Cut off tips and reserve. Cook asparagus in boiling water until very soft.

3. Remove asparagus with a slotted spoon and transfer to a food processor or blender. Reserve cooking liquid. Add cream, eggs, flour, salt and pepper to taste to food processor. Purée until smooth.

4. Return asparagus cooking water to a boil. Add asparagus tips and blanch for 1 minute. Drain and let cool. Cut tips in half lengthwise and set aside.

5. Arrange 6 three-inch diameter ramekins in a baking pan filled with 1 inch of water. Fill ramekins halfway with asparagus mixture and bake 30 minutes or until set and slightly golden brown on top.

6. Serve hot, garnished with asparagus tips. Drizzle with olive oil and dust with freshly ground blackpepper.