In February we yearn for spring and what dish says spring better than fresh asparagus. We like it done simply -- roasted with a drizzle of olive oil and a sprinkle of kosher salt and pepper. Served warm.
You can gild the lily by serving it with a hollandaise.
It's a time saver if you have a big crowd for you can make it in advance and serve it at room temperature with a lemon vinaigrette poured over and shreds of lemon to decorate.
But mostly we like it plain and hot. To bring a bit of elegance to the February table, we serve it in a silver dish. And for a bit of fun, we eat it using our individual silver asparagus tongs.
We never look at asparagus as an expensive vegetable but rather our favorite vegetable.