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" Now that this stalky vegetable is in season, here are three simple recipes for cooking fresh asparagus.   Cheesy Spears Toss 1 bunch (1 lb) trimmed asparagus in 1 Tbsp olive oil with 1/4 tsp each salt and pepper. Spread in an even layer on a baking pan. Sprinkle with 1/3 cup grated Parmesan. Roast at 425\u00B0F for 10 minutes or until tender. Sprinkle with lemon zest.   Appetizer Combine 3/4 lb trimmed asparagus, 1 cup grape tomatoes, 2 Tbsp olive oil, and 1/4 tsp each salt and pepper. Roast at 400\u00B0F for 15 minutes. Wrap bundles of 3 spears with a slice of prosciutto. Serve with tomatoes.   Creamy Soup  Saut\u00E9 1 diced small onion with 2 tsp butter in a saucepan until softened. Add 1 lb trimmed asparagus, cut into pieces; cook 4 minutes. Add 1 quart reduced-sodium chicken broth; bring to a boil. Cook until asparagus is tender, about 10 minutes. Cool slightly. Pur\u00E9e in blender. Stir in 1/2 cup fat-free half-and-half. "^^<http://www.w3.org/2001/XMLSchema#string>
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