Q: Is asparagus healthy?

A: Asparagus is one of spring’s greatest offerings. It is delicious, low-calorie and healthful, especially in vitamins A, B and C. First enjoyed by the ancient Greeks, asparagus continues to be among the most popular green vegetables around. Beautiful and easy to prepare, it seems almost too good to be true that it’s also good for you and versatile. As an appetizer, a first-course, soup, or a vegetable dish alongside an entree-asparagus is wonderful in all its incarnations.

Q: What’s the best way to cook asparagus?

A: Cook asparagus as soon as possible to ensure peak flavor. Spears start to lose flavor and moisture as soon as they are harvested. For this reason, asparagus grown locally is the most desirable. For the best quality, select straight green stalks with closed, compact tips. Choose stalks of uniform thickness so they cook evenly. It is a myth that thin spears are more tender. Medium and thicker spears are equally tender and flavorful. To store, refrigerate asparagus upright in 2 inches of cold water. Cover loosely. To prepare, wash under cool running water and trim an inch from the stem end. Use a vegetable peeler to peel an inch or two off the bottom end, if desired. The peelings can be added to the cooking water, which can be refrigerated and reused. The water becomes quite flavorful and is excellent in stock and soup.

Tall, narrow asparagus kettles are designed to cook the spears upright, immersing the stems while the tender heads steam. It is not necessary to purchase an asparagus kettle in order to cook asparagus properly. The key to perfectly cooked asparagus is “cook it briefly.”

The flavor of asparagus marries well with many ingredients, and it is equally delicious dressed simply with olive oil, lemon juice, salt and pepper. Raw asparagus is also tasty served as crudites with a flavorful dipping sauce. When using asparagus as a salad, always wait until serving time to add the dressing as the high acid content of most dressings will turn the spears yellow. Add fresh chives, savory, thyme and tarragon to enhance the flavor of cooked asparagus.

Here are a few asparagus recipes from the American Institute for Cancer Research. Enjoy the flavors of spring.

Roasted Asparagus with garlic

1 pound fresh asparagus (medium width)

2 teaspoons olive oil

2 garlic cloves, minced

Salt and freshly ground black pepper, to taste

Lemon wedges, as garnish

Preheat oven to 500 degrees. Rinse asparagus and break off tough ends. In shallow roasting pan, place asparagus and coat with oil. Sprinkle with garlic and salt and pepper, to taste. Roast uncovered for 6-8 minutes (depending on width of spears), shaking pan occasionally. Serve with lemon wedges. Makes four servings.

Elegant, easy risotto

2 tablespoons butter or trans-fat-free spread

1 small red onion, finely chopped

1 1/2 cups arborio rice

3 tablespoons fresh lemon juice

3 cups fat-free, reduced-sodium chicken broth

8 thin asparagus, cut in 1-inch pieces

1/2 pound medium shrimp, shelled and halved lengthwise

1/2 pound mussels, rinsed and drained, for garnish

Salt and freshly ground white pepper

1/4 cup freshly grated Parmesan cheese

Preheat the oven to 450 degrees. In a deep, oven-proof skillet, melt the butter over medium-high heat. Add the onion and rice. Stir until onion is translucent and rice is opaque, about 2 minutes. Add the lemon juice and cook until evaporated, stirring constantly. Pour in the broth and 1 cup water. Remove from heat. Cover with a large sheet of foil, pressing it down to touch the surface of the liquid. Seal the foil around the rim of the pan. Cover pan with a tight lid. Bake the risotto 25 minutes.

Meanwhile, boil 1 cup water in a medium saucepan. Add the asparagus and cook 2 minutes. Transfer the asparagus to a bowl. Add the shrimp to the pot. When pink and curled, add them to the bowl. Place the mussels in the pot, cover and cook until opened, about 2 minutes. Drain and set aside.

Remove the risotto from the oven and place it on top of the stove. Slowly peel off the foil, starting from the side furthest from you. Mix in the cheese, asparagus and shrimp. (Use oven mitts to prevent steam burns.) Season to taste with salt and pepper. Serve in shallow soup bowls or plates, using the mussels as garnish. Makes 4 main-course servings.

Asparagus salad with lemon-soy sauce

1 1/4 pounds thin asparagus stalks, cut diagonally into 1 1/2-inch lengths

8 whole scallions, trimmed to include a little green

5 scallions, trimmed to include a little green, minced and divided in 2 batches

1 tablespoon canola oil

1/4 teaspoon fresh ginger, minced (or a dash of ground ginger)

1/2 cup fat-free, reduced-sodium chicken broth

1 tablespoon rice vinegar

1 teaspoon reduced-sodium soy sauce

1/2 teaspoon sugar

Freshly ground black pepper, to taste

1 teaspoon lemon juice, or to taste

Steam asparagus and 8 scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse with cold water to stop the cooking and set color. Drain and cool.

To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside.

Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Toss the vegetables with the dressing. Makes 4 servings.