Asparagus is the luxury vegetable, harbinger of spring. Even though it is a member of the lily family, related botanically to onions and garlic, asparagus, with its quirky and mysterious way of poking up so suddenly through the earth, is like no other vegetable.

It might surprise you to learn that asparagus originated in, of all places, the desert regions of North Africa. It dates so far back, the Arabs are known to have eaten it before they even began recording their history. Even though asparagus has always been considered the nobility of the vegetable world, and has been cherished and expensive throughout the ages, it also grows wild in many regions of the world, and many aficionados actually prefer the wild variety.

Buying and Storing Tips: Buy firm spears that are a bright green color. The thickness does not necessarily determine the quality of texture or flavor, but very, very fat spears, or ultra-skinny ones often tend to be fibrous and tough. Look for straight spears that are firm and brittle, with tightly packed tips. If the tips are starting to separate and wilt, that is a sign that the asparagus is old and fading fast.

Store asparagus in the coldest corner of your refrigerator, with the stem ends wrapped in wet paper towels. But don't store for too long. Fresh asparagus is not a keeper. Use within 3 or 4 days, max.

Culinarily Speaking: Asparagus goes beautifully with tarragon or with dill. It also is a perfect vegetable for cooking with Asian flavors, most notably sesame, ginger, and garlic. Don't overcook it, or it will lose much of its charm.

Try roasting asparagus for a wonderful treat. Here's a recipe:

Preheat oven to 400 degrees Fahrenheit. Roll the asparagus around an oiled tray until well coated. Roast for only 5 to 10 minutes (checking frequently) until just tender. Length of roasting time will depend on the thickness of the spears. Salt lightly while still hot, and serve at any temperature.