By Susan MYKRANTZ

I know that spring has arrived when the asparagus shoots start peeking through the ground, waiting to be picked and bound for a spot on the dinner table.

Asparagus was favorite of early Egyptians more than 5,000 years ago and it could be found on the tables of the ancient Greeks and Romans. By the 16th century, asparagus was a popular favorite of the royal court of France’s King Louis XIV. And when early colonists came to America, they brought asparagus with them. It is a perennial plant and it takes about three years to establish a healthy patch for harvesting.

Like me, these early civilizations enjoyed the taste of asparagus and they even believed it had medicinal qualities. Actually, asparagus is a good source of calcium, magnesium, vitamin B6 and zinc, copper, dietary fiber, folate, iron, manganese, niacin, phosphorus, potassium, protein, riboflavin, selenium, thiamin, vitamin A, vitamin C, vitamin E (alpha tocopherol) and vitamin K.

Green asparagus is the most common color on the market, but it also comes in purple and white.

Purple asparagus was originally developed in Italy by farmers in the Albenga region of the Italian Riviera. Purple asparagus is a little sweeter than regular asparagus. Also, if you blanch it or saute it for a short period of time, it will stay purple, but if you over-cook it it will turn green. (Another good reason to not overcook asparagus).

White asparagus is man-made. The process was developed in France during the mid-1600s. During the growing process, the crowns are grown under a layer of topsoil without being exposed to sunlight. Exposing the plants to sunlight would activate photosynthesis and the development of green chlorophyll.

So how do you like your asparagus? I like mine boiled until just tender, and doused with butter, served with a side of scrambled eggs and homemade bread toasted with melted butter. But asparagus is versatile; it can be served boiled, grilled, roasted, steamed or even raw. It can even be added to soups and stews and stir fries. My sister likes it roasted and my mom and grandma served it with Hollandaise sauce. This week, Cook Simply is featuring some easy asparagus recipes for your enjoyment. Until next time, simply cook.

Boiled Asparagus: Bring a pot of salted water to a rolling boil, then gently tip in your prepped asparagus. Boil for 2 minutes or until the asparagus are bright green and al dente. Take them out and lay it in a single layer to cool. Season to taste with butter, lemon juice, or Hollandaise sauce. You can also steam it or cook it in the microwave.

Grilled asparagus: As you head into the grilling season, asparagus can be done on the grill as well. If you don’t want your asparagus slipping through the grill you can use a vegetable basket or you can skewer four or five medium stalks of asparagus together, creating a rack of asparagus.

Preheat grill for high heat. If you want your asparagus to stay moist and crisp on the grill, simply clean and prepare them, and place the raw asparagus in a bowl of water and ice cubes for 15 minutes. Remove them from the bowl and allow to drain on a paper towel. Brush with olive oil, season to taste, and cook on a hot, preheated grill for 2-3 minutes per side (depending on thickness), or to desired tenderness.

Raw asparagus: After trimming, use a vegetable peeler to remove the skin below the spear. Slice the stalks on an angle and add the sliced stalks and tips to mixed green salads of your favorite grain bowl. You can also peel them into ribbons.

Roasted asparagus: Heat the oven to 400°. Toss asparagus on a parchment-lined baking sheet with a glug of olive oil and a large pinch of salt and roast until crisp at the tips and the stalks are slightly browned, about 5 minutes or so.

Asparagus Tomato Salad

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1 small zucchini, halved and cut into 1/4 inch slices

3 tablespoons olive oil

2 tablespoons red wine vinegar

1/2 teaspoon season salt

1/4 honey mustard

1 cup cherry or grape tomatoes halved

1/4 cup green onion

1/4 cup fresh parsley, minced

1/4 cup shredded fresh mozzarella cheese

Place the asparagus and zucchini in a steamer basket and place the steamer basket in a saucepan over 1 inch of boiling water. Cover and steam for 2 minutes. Rinse in cold water. In a large bowl, whisk together olive oil, red wine vinegar, garlic, seasoned salt and honey mustard. Pour over asparagus mixture and toss to coat. Toss in tomatoes and green onions, sprinkle with mozzarella cheese and parsley. Serves 6. Source: Kentucky Proud Plate It Up

Dijon Chicken Asparagus Roll-Ups

3 tablespoons Dijon Mustard

1/2 cup low fat mayonnaise

1 lemon, juiced (about 3 tablespoons)

2 teaspoons dried thyme

2 teaspoons black pepper

1/2 teaspoon salt

16 spears fresh asparagus

4 boneless skinless chicken breast halves

4 slices skim mozzarella cheese

1 cup panko breadcrumbs

Preheat oven to 400 degrees. Grease an 11-x-7 inch baking dish. In a bowl, mix together mustard, mayonnaise, lemon juice, thyme, salt and pepper and set aside. Place the asparagus in a microwave safe bowl and microwave on high for 1-1 1/2 minutes. Place chicken breasts between two sheets of heavy plastic on a firm surface. Pound the chicken breasts with the smooth side of a meat mallet to the thickness of 1/4 inch. Place one slice of cheese and four spears of asparagus on each chicken breast. Tightly roll the chicken breast around the asparagus and cheese. Place each chicken breast seam side down in the prepared baking dish. Apply a coating of the mustard mixture to each chicken breast and sprinkle with panko breadcrumbs, pressing the crumbs into the chicken to secure the crumbs on the chicken breasts. Bake in a preheated oven for 35 minutes or until the chicken’s internal temperature is 165 degrees. For crisper chicken place the roll-ups under the broiler for 1 to 2 minutes on high. Serves 4.