Asparagus Side Dish

You might have had your fiesta already, but the "Absurdly Addictive Asparagus" recipe on this site was great barely warm, using pencil asparagus and as leftovers. And if you can persuade your host that you must bring something other than asparagus, Amanda's "Squash Gratin with Salsa Verde" is just as great a day or two later - easily made ahead and in large quantities. Tastes great room temp. But I used only about half the oil that it called for, was generous with the herbs, and didn't include the pepper to be sure it wasn't a problem for anyone. I thought it kept very well.

This is a bit pricey, but I once had blanched asparagus spears wrapped in a little bit of thinly sliced prosciutto (like 1/3 of a slice per spear). The asparagus spears were then drizzled with a little bit of good extra virgin olive oil and plated on a long platter. It's more of an appetizer, but I can't see that it wouldn't work at a side.

This asparagus salad by Anne Burrell is fantastic, and would work perfectly. It's served at room temperature, and needs about an hour of time hanging out before serving. It works best with "pencil" asparagus, and I think it would be a great side for BBQ chicken. http://www.foodnetwork.com/recipes/anne-burrell/asparagus-pecorino-and-red-onion-salad-recipe/index.html

I like them grilled with a brown butter, soy, balsamic drizzle.

I agree with room temp. Thinking of marinating in OO & some lemon juice before roasting amd then adding amazing finishing parma cheese. Will be looking at Keller's recipe now.

Thank you so much for an snswer. I'll be traveling with the dish for 1 1/2 hrs (not 1/2 hr.)

I love Ina's recipe -- the asparagus is caramelized and nutty. If you're looking for something more involved (and portable), try Thomas Keller's asparagus recipe from Bouchon -- http://www.gourmetfury.com/2009/04/chilled-asparagus-with-vinaigrette-and-eggs-mimosa/

Have fun!