2 lbs. fresh asparagus, cleaned, trimmed
1/4 tsp. pepper
6 eggs
1 1/4 c. Parmesan cheese
1 Tbs. virgin olive oil
1 c. seasoned bread crumbs
1 tsp. salt
Cooking spray or 1 Tbs. oil

Preheat oven to 375 degrees. Spray or oil an 8x8x2 pan, bottom and sides. Steam asparagus until tender (best if fork just pierces). Let cool. Cut into small pieces. Beat eggs with 1-tablespoon olive oil. Add asparagus, salt, and pepper. Mix well. Add cheese and bread crumbs to mixture. Pour into prepared pan and drizzle a little olive oil on top. Bake approximately 45 minutes. Top should be nice and brown. Cool and cut into squares.

(contributed by CSA member, Sandy Michon)

2 seedless oranges
2 lemons
5 Tbsp. extra-virgin olive oil
2 lb. asparagus spears
2 cloves garlic, thinly sliced
Sea salt and coarsely ground pepper

Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips of peel, avoiding the bitter white pith; set aside. From the same orange and lemon, squeeze a total of 2 Tbsp. juice; set aside. Thinly slice remaining orange and lemon; drizzle slices with 1 Tbsp. olive oil. Place on baking sheet lined with parchment paper; set aside. Place asparagus spears in a 15x10x1-inch baking pan. Sprinkle with garlic and citrus strips. Drizzle with 2 Tbsp. olive oil; toss to coat spears. Spread in single layer. Season with salt and pepper. Roast asparagus and citrus slices 12 to 15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to serving platter. Meanwhile, for vinaigrette, in a small dish whisk together reserved juices and remaining 2 Tbsp. oil; season with salt and pepper. Drizzle over roasted asparagus, citrus and garlic. Sprinkle with roasted citrus slices. Serve warm. Serves 8.

(from Better Homes and Gardens, March 2008)

1 small bunch asparagus, about ¾ pound
1 large or 2 small leeks
2 Tbsp. butter
4-5 hen’s eggs from family farm chickens
½ cup cream, half and half or whole milk, from a family dairy, if possible
Sea salt, to taste
Pepper, freshly ground
Nutmeg, a little grated fresh, or 1/8 tsp. ground
¼ cup grated cheese, such as cheddar or Monterey Jack, or crumbed feta

Preheat oven to 300 degrees F. Break off the tough ends of asparagus. Cut the spears into 1-inch pieces on the diagonal. Slice leeks into thick rounds. Put them into a bowl of cold water and mix to get the dirt out. Melt the butter in an oven-safe skillet (cast iron or stainless steel). When it’s hot, lift the leeks out of the water in handfuls, shaking off any excess water, and put into the pan. Sauté over medium heat until just tender. Add asparagus pieces to the pan along with about a Tbsp. of water. Cover the pan and allow the asparagus to steam for 1 to 3 minutes, until just tender. Meanwhile, mix together the eggs with cream, milk or combination. Add salt, pepper, and nutmeg. Add asparagus to the pan and pour the egg mixture over, then add the cheese, pressing it gently into the eggs. Let this cook on the stovetop over low heat for a minute or two, and then transfer to the oven and bake until the eggs are just set-this may be as little as 5 minutes. Remove from the oven, cool for a few minutes, and slice. Serve with salad, good bread, and maybe a few steamed new potatoes.

(from Full Moon Feast, Jessica Prentice, March 2006)