ILLUSTRATION: HEATHER DIANE HARDISON
Use a vegetable peeler to create thin ribbons of raw asparagus. These pretty curls can be used in salads or as a replacement for (or complement to) linguine, under your favorite pasta sauce.
Set up a breading station: one wide, shallow bowl filled with flour, another with beaten egg, a third with panko. Dredge the stalks of asparagus first through the flour, then the egg, then the panko and fry in hot oil until golden brown and crisp.
Blanch the asparagus stalks in salted, boiling water for three minutes and then plunge into ice water to stop the cooking. Wrap each stalk in a thin slice of prosciutto and serve as an elegant appetizer.
Slice the asparagus on an angle, then add it to the pan as you cook your usual scrambled eggs. Top with Monterey Jack cheese and spoon into warmed corn tortillas. Serve with guacamole and salsa for the best breakfast tacos.