Cook them with grains for a side dish, toss them into a salad or incorporate them into pasta dishes.
2½ teaspoons coarse sea or kosher salt plus more for pasta water
Using a slotted spoon or wire skimmer, remove the asparagus and rinse spears under cold running water to halt the cooking.
Cook the pasta in boiling salted water; drain, reserving some of the pasta water, and toss with olive oil to keep from sticking.
Add the cooked pasta to the vegetables, adding a splash or two of the reserved pasta water if necessary to separate the pasta; stir gently to combine.
Per serving: 384 calories, 18 g protein, 61 g carbohydrates, 8 g fat, 67 mg cholesterol, 145 mg sodium, 9 g fiber.