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My mom did not plant asparagus, as not many in the family liked this vegetable. Years later, when I had a garden of my own, I learned how to grow asparagus that would continue coming back each year for at least 18 to 20 years.

Some rules I learned were to find a space in the garden that had direct sunshine for at least six hours each day. This spot also needs to be well-drained with rich, deep soil. I added compost to ensure the soil was rich and lots of it to have a nice tall row.

A very important factor: do not plant onions, potatoes, garlic, leeks, shallots or beans near the asparagus, as they seek the sun and overpower with growth to overcome the asparagus sprouts. Properly planted, this delicious vegetable produces many sprouts.

One of my first recipes was fried asparagus, given to me by a true southern lady, Ms. Lillie Mae. She has been gone for many years, but the recipe lives on with me.

FRIED ASPARAGUS

Prepare about a pound of fresh cut asparagus for cooking. In a skillet over medium heat melt 1/2 cup butter, add 2 tbsps olive oil, 1 tsp coarse salt and 3 minced garlic cloves. Stir and cook until the garlic is strongly fragrant. Place asparagus stalks in the pan and continue cooking and turning with a fork until tender. Drain on paper towels and serve warm.

ASPARAGUS CASSEROLE

This goes great with baked ham. In a buttered casserole dish, place a layer of asparagus, then a layer of crumbled cheese nips crackers. Wet with cream of mushroom soup mixed with water according to directions on the can. Finish the casserole with a few more crushed cheese nips. Bake in a 350-degree oven until asparagus is tender.

ROASTED ASPARAGUS

1 large bunch fresh asparagus, 1 to 2 tsps olive oil, salt, freshly ground black pepper.

Preheat the oven to 425 degrees and line a large, rimmed baking sheet with parchment paper for easy cleanup. Cut off the woody ends of the asparagus, usually about an inch or so is taken off. Place the asparagus on the sheet and drizzle with olive oil, just enough to lightly coat. Sprinkle salt and pepper over the asparagus and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan. Thin asparagus will take as little as nine to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes. Roasted asparagus is best served when it’s fresh out of the oven, but it will keep at room temperature for up to one hour or up to two days in the refrigerator.

ASPARAGUS FRITTATA WITH HAM, SPINACH AND CHEESE

6 eggs, kosher salt and freshly ground black pepper, 4 tbsps extra-virgin olive oil, 4 stalks asparagus (sliced on a into 1-inch pieces), 1 green bell pepper (diced), 1/2 medium red onion (sliced), 3 medium cloves garlic (sliced), 1 cup packed spinach leaves (roughly chopped), 3 ounces sliced ham (cut into 1/2-inch pieces), 4 ounces medium-firm cheese such as cheddar or Jack (cut into 1/2-inch cubes).

Lightly beat eggs with a large pinch of salt and a few grinds of black pepper in a large bowl. Set aside. Heat 1 tbsp olive oil in a 10-inch nonstick, cast iron or carbon steel skillet over medium-high heat until shimmering. Add asparagus and peppers, season with salt and pepper, and cook, tossing and stirring frequently, until asparagus is tender-crisp, about two minutes. Transfer to the bowl with the eggs. Heat 1 tbsp oil in the now-empty skillet over medium-high heat until shimmering. Add onions and cook, stirring, until starting to brown around the edges, about two minutes. Add garlic and cook, stirring, until onions and garlic are lightly browned, about a minute longer. Add spinach and cook, stirring, until wilted, about a minute. Transfer to the bowl with the eggs. Add ham (if using) and cheese to the eggs and stir the mixture until everything is evenly combined. Wipe out the skillet. Add remaining 2 tbsps oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about three minutes. Using a heat proof spatula, press the edges in to begin to form the frittata’s puck shape. Continue to cook, adjusting heat to prevent bottom of frittata from burning, until beginning to set around edges, about three minutes longer. Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert frittata onto it. Carefully slide the frittata back into the skillet and continue to cook until the second side is beginning to firm up, about two minutes. Use a rubber spatula to again press the sides all around to form a rounded puck shape. Continue to cook the frittata until lightly browned on the second side but still tender in the center when pressed with a finger, about two minutes longer. If desired, you can flip frittata two to three more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape. Carefully slide frittata out of the skillet onto a clean plate and serve.

CHEESY BAKED ASPARAGUS

1 bunch of asparagus, 3/4 cup mozzarella (shredded), 1/4 cup parmesan (finely grated), 2 cloves of garlic (minced/finely diced), 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper.

Trim the woody parts of your asparagus and toss will 1 tbsp olive oil, garlic cloves, salt and pepper. Lay out flat on a baking tray. Place in the oven at 390 degrees for eight to 10 minutes, or until it just starts to wrinkle and soften. Take out the oven, sprinkle over mozzarella then top with parmesan. Put back in the oven and broil until the cheese turn golden and bubbly, with the asparagus fork tender. Serve up right away.

LEMON ASPARAGUS SALAD

1 pound penne pasta, 1 pound thin asparagus (trimmed and cut into 2-inch pieces), 3 tbsps extra-virgin olive oil, 1 small onion (diced), 2 cloves garlic (thinly sliced), 1/2 cup heavy cream, 1 lemon (zested and juiced), 1 tsp kosher salt, 1/2 cup freshly grated parmesan plus more for serving, 1/2 tsp freshly ground black pepper plus more for serving, 1/4 cup fresh parsley (finely chopped), 1/2 tsp crushed red pepper flakes.

Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Reserve ½ cup pasta water, then drain. Set aside. Meanwhile, in a large skillet over medium-high heat, heat 1 tbsp of oil. Cook asparagus until crispy, then season with a pinch of salt. Transfer to a plate and set aside. Heat remaining 2 tbsps of oil over medium heat. Cook onions and garlic until softened, about five minutes. Add heavy cream, lemon juice and zest. Bring mixture to a boil, then simmer for five minutes. Add in salt, parmesan and black pepper. Reduce heat to low and mix until well combined. Turn off heat and mix in pasta, asparagus, and parsley until well coated. Add small amounts of pasta water until you reach desired consistency. Serve with more grated parmesan, cracked black pepper and red pepper flakes.