Asparagus: Getting the most for your spring dollars

There are three things in this world that tempt me to curse. The first is calculus. I haven't had to do it since high school, and my language has been all the cleaner for it. The second is knitting. I tried it once in Chile, after falsely believing that if adorable little four year old Chilean girls could do it, then why couldn't I? It wasn't long before I hurled my newly purchased needles and ball of yard out the window-literally-of my humble rented room. The third, and this one really makes me want to gnash my teeth, is computer woes. If only the computer were as light as that ball of yarn I would have hurled it out the window hours ago. And I'm way too old for cursing, since it only makes me feel bad later, and little ears are so adept at picking up on questionable vocabulary. I will either have to fix my computer or find a more wholesome outlet for my frustration.
Asparagus, anyone? The best asparagus is out there right now, just right for the buying, so here a few pointers for getting the best for your buck.

When I was less thrifty, I would boldly snap asparagus spears almost in half, tossing the tough bottoms into the trash to savor only the tenderest tips. I betcha I didn't look at the price either, before I bought it. Well, I've come a long way, at least where frugality is concerned. Now, in addition to looking for a good price for my spring asparagus ($1.50 a pound this week at Walmart), I also try to use up every bit of those gorgeous green stalks. First of all, try to buy the skinniest asparagus you can find. When you get home from the market, stand the asparagus up in a wide mouthed jar with a little bit of water, say 1/2 inch, at the bottom. Cover the tips loosely with plastic wrap. When you're ready to cook the asparagus, gently hold the asparagus by the tip, and gently peel the toughest bottom inches with a vegetable peeler, revealing the white flesh beneath. It won't be quite as tender as the tips, but it's still awfully delicious. The asparagus may snap while you're peeling and that's OK. Just pick up the bottom piece and peel away. And if you haven't tried roasted asparagus, please don't miss out any longer. Preheat your oven to 450 degrees and line a cookie sheet with foil. Toss asparagus with a tablespoon or two of olive oil, or even lightly coat it with cooking spray if you're counting calories. Sprinkle with salt and pepper and pop it in the oven for about 10-15 minutes, or until browned and crispy in places. A squeeze of lemon makes it even better. Speaking of better, I've almost forgotten my computer woes. And I didn't use any depraved vocabulary. So I'll quit while I'm ahead. See you tomorrow with....

Baby Banana Cream Pies