Spread on bread and top with 1 or 2 asparagus spears.

Steam the asparagus spears until soft, about 5 to 6 minutes.

Divide the mushrooms over each bottom and add the asparagus spears.

Purple asparagus spears are soft and require less cooking than green.

When bubbling, add the asparagus spears, placing them in a single layer.

Place each slice in a shallow soup bowl and top with a few asparagus spears.

Cut the asparagus spears on the diagonal into one-inch pieces.

Make sure to plant with the buds, which look like miniature white asparagus spears, pointing up.

In foods, asparagus spears are eaten as a vegetable.

Wash asparagus spears and snap them where the stem meets the tender part.

Skewer asparagus spears with toothpicks, and position one on rim inside each glass.

Squash of many colors and shapes waved asparagus spears.

Fat asparagus spears are grilled and left firm.

Though a friend thought the stout asparagus spears were not cooked enough, we found them al dente perfection.

The menu changes nightly, but if wild mushroom risotto with asparagus spears is offered, go for it.

Try the bright-green asparagus spears and don't neglect the simple, satisfying smoked salmon.

Arrange five cooked asparagus spears over the top of each plate, then place the 'sandwich' on top.

Drain the asparagus spears and keep warm.

They each arrived atop warm rice and wheatberry salad highlighted with asparagus spears.

Steam asparagus spears until crisp-tender, about 4 minutes.

The four-cup shallow rectangle will hold asparagus spears or crudités.

Radiating outward are spokes of endive holding whole asparagus spears.

There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them.

Garnish with the asparagus spears and chervil.