I didn't like asparagus as a child. How could that be??? But things have changed, and I love it now. One of my favorite ways to eat asparagus is to drizzle with a balsamic vinaigrette and top with big shavings of Parmigiano-Reggiano (get recipe HERE).
Another simple preparation of asparagus that I eat often is... 1. Trim a bunch of asparagus and spread out in a single layer on a baking sheet with 1-inch sides. Drizzle with olive oil and place on the middle rack of a 375˚F preheated oven. Roast asparagus, turning occasionally, until done. The time can vary depending upon the thickness of the stalks. Watch closely. It usually takes about 10 minutes. 2. While the asparagus are roasting, either poach or fry eggs. (I like a runny yolk.) 3. After pulling asparagus from the oven, sprinkle asparagus and eggs with sea salt or fleur de sel and serve with some good, crusty bread.
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