‘In Iran it's not a native vegetable, but they have a name for it in Farsi: mar chubeh. It literally means "snake stick." You can get asparagus year-round here, but more is available during the spring. You can get baby pencils, the jumbos, and everything in between.'

-Chef Samir Mohajer, Rustic Canyon, Santa Monica

GRILLED MARINATED ASPARAGUS WITH ASIAGO

West Magazine, March 2007

6 to 8 servings

MARINADE:
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon fennel seeds
1 tablespoon mustard seeds
1 tablespoon shallots, finely chopped
1 tablespoon garlic, minced
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 tablespoon chives
25 green asparagus spears, trimmed
1 cup grated asiago
Salt and cracked black pepper to taste

Finely chop the sage, rosemary, thyme, parsley and chives. Mix together all the marinade ingredients and pour into a shallow dish. Add the asparagus, toss well and allow to marinate 30 to 40 minutes. Meanwhile, turn on the barbecue grill to medium high and allow to heat. (You can also use a cast -iron grill pan on the stovetop.) Remove the asparagus from the marinade (reserve) and grill on two sides, about 2 to 3 minutes per side. To serve: Align the asparagus neatly on a platter. Drizzle with the asiago and some of the reserved marinade. Place under the broiler until the cheese is melted. Sprinkle with salt and cracked black pepper to taste.

ASPARAGUS
If you don't plan to use asparagus right away, consider another vegetable because it doesn't store well. If you must. however, refrigerate it in a plastic bag. Asparagus can be revived a bit by cutting off the ends and standing the spears in an inch of water. The trimmings make the beginnings of a lovely broth.