Simple! Fresh like spring! The best way to eat asparagus! It can be served warm, room temperature or cold. Serve with fresh lemon juice squeezed over top and a sprinkle of fresh chives.  

• 15-20 stalks asparagus, washed and trimmed
•   2 tablespoons shallots, finely diced
•   Water or vegetable broth 
•   Salt, to taste
•   Freshly ground pepper
•   2 tablespoons vegan butter or fresh lemon juice
•   Fresh parsley, chives or basil, chopped

  In a large skillet, add asparagus and shallots and add water or vegetable broth to barely cover. Bring to a boil.  Simmer, uncovered for 8-10 minutes, depending on the size of the asparagus. You do not want to overcook! Pierce the asparagus with a knife or fork to make sure asparagus is tender but not limp.  Place asparagus on paper towels to drain and then transfer to a plate. Squeeze fresh lemon juice lightly (or vegan butter) over top then finish with salt, fresh ground pepper and a sprinkle of fresh parsley, chives or basil.

  Hint:

When preparing asparagus, trim off the tough part of the stalk. Usually, you can see a color change in the stalk. Cut there. If asparagus is fresh, you can bend gently and let it snap where the tender and tough parts meet.