Love asparagus? Here are three tasty ways to serve it up

MILWAUKEE -- 'Tis the season! Whether it's wild foraged, grown in the garden or bought at the grocery store -- asparagus is in season now. Chef Miles Borghgraef joins Real Milwaukee with three tasty ways to make it.

Asparagus Béarnaise

Serves 4

For the asparagus:

2lb asparagus, washed, trimmed and peeled Salt & pepper Olive oil

For the béarnaise:

Begin my melting the butter, either in low heat in the stove top, or in the microwave. Reduce the vinegar and wine in a pot with the sliced shallot until almost no liquid is left, or until it's about 20% of its original volume. Strain out the sliced shallot and transfer to a steel mixing bowl, add the three egg yolks and a pinch of salt. Cook the vinegar and egg mixture over a pot of water that's on low heat. Whisking continuously! It's important to gently cook the eggs. You want to cook the egg and vinegar mixture until it's thick enough to be a sauce. At that point turn off the burner and begin drizzle in the butter, slowly, while continuing to whisk. Once all the butter is added, mince the tarragon, and mix into the sauce. Cover, and reserve in a moderately warm area until ready to serve.

For the asparagus:

Season with salt, pepper and the extra virgin olive oil. Roast in a 450 degree oven for about 8mins or until tender.

Assembly:

Spoon the bearnaise over the roast asparagus.  Serve this recipe on its own, or as a side with a delicious steak.

Pickled Asparagus

Serves as many as you'd like!

Ingredients:

Asparagus, washed and trimmed

Pickling liquid:

Directions:

Bring all ingredients to a simmer except for the asparagus. Pour the warm liquid over the asparagus and viola! Cover and keep refrigerated or can to be able to preserve for Years to come!

Marinated asparagus salad

Serves 4

For the asparagus:

2lb asparagus, washed, trimmed and peeled Salt & pepper Olive oil

For the marinate:

Roast the asparagus in a 400 degree oven for about 7-8 minutes or until just barely tender. Remove and let cool. Pour the Marinate over the asparagus and place in a sealed zip lock bag. This should be made at least 4 hours ahead of time. A day in advance is even better!

Serve this recipe atop a salad or with cheese, or even as a side dish itself!