No other vegetable symbolizes the start of spring more than long, slender asparagus. The succulent spears begin to appear in home gardens sometime in early April — with the promise of strawberries and longer days of sunshine right on their heels. While asparagus (part of the lily family) is available in grocery stores year-round these days, the best flavor and texture comes from just-harvested local stems. The earliest shoots are called “sprue,” and they’re usually very tender. Asparagus can be enjoyed tossed in a pasta salad, included in a casserole, or suspended in a quiche, but it’s also delicious perfect when cooked and eaten all on its own. If you’ve created a habit of cooking asparagus stalks the same way every time, perhaps it’s time to try this vegetable another way. We get asparagus for as little as two months of the year, so act fast! Try this roasted asparagus…