Byline: RUTH FANTASIA
``The asparagus is WONDERFUL now,'' oozed my colleague, Steve, the other day. He claims to be eating the vibrant spring vegetable nightly in risotto dishes and other labor-intensive concoctions that people who are married with children don't have time to cook on a weeknight.
I had to agree that asparagus has been particularly tender and flavorful this year. And I too, have cooked pounds of the `miniature trees.`
Sometimes I simply steam it, then drown it in Hollandaise sauce I've made from a good-quality mix. Then other nights I'll saute it in butter and oil with slivers of onions and sliced mushrooms, a suggestion from a …
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