Simple, spring dinners are my favorite. Asparagus is a staple of spring and summer dinners be it on the grill, in the oven, or on the stove top. I vary my cooking methods but it always ends up eaten in a flash. Andrew and I love asparagus almost as much as we love brussel sprouts.
I made a veggie lasagna with zucchini, broccoli, and mushrooms so the asparagus was a perfect compliment. I use the tried and true method of snapping off the woody ends, then put about 1/4c water into a saute pan.
I added some garlic and got the whole thing to steamin'