If you're ambivalent about fresh asparagus, you will probably prepare dishes where it is not the star but the stand-in. You may hide or partially disguise it in a casserole, souffle or quiche.
But many people prefer fresh asparagus on its own--boiled or steamed al dente and served simply with a butter-lemon sauce. A sauce of melted butter and lemon is one of the nicest ways to dress "the queen of vegetables," whether with the crisp green kind most Americans and Britons prefer or with the expensive white spears with purple tips available fresh in specialty markets.
1/4 cup butter or margarine
Grated peel and juice of 1/2 lemon
1 tablespoon toasted sesame seeds
1 teaspoon sugar
1/4 teaspoon garlic salt
Melt butter. Add lemon peel and juice, sesame seeds, sugar and garlic salt. Stir and heat. Serve over cooked asparagus. Makes about 1/4 cup sauce.