I love asparagus. I can thank my friend Melissa's father for that. Back when I was in high school I was introduced to the lovely green stuff when I ate dinner with Melissa's family. I've loved it ever since. This time of year it gets pricey, so I settle for the frozen version. I've also discovered a way to cook asparagus perfectly. Lay it out (fresh or frozen) on a sheet pan. Drizzle with olive oil and then season with salt and pepper. Pop it in the oven at 350 for 10 minutes or so (or until it browns a bit). Delicious. It has this fabulous nutty flavor when roasted. It does need to be served immediately though, because asparagus is just one of those foods that does not retain heat. The best thing about roasting asparagus is that the heat seems to firm up frozen or slightly wiggly fresh stalks. If you have any left over, chop it up and add it to a salad. You won't have any left over though.
Seriously, try roasting it. You'll never cook it any other way again.
Oh, and Go Pack Go. You know, since it's almost game time and all . . .