A sure sign of spring, asparagus is delicious steamed until just tender and eaten with nothing more than olive oil and a squeeze of lemon. Lemony, garlicky mayonnaise with fresh herbs is a nice accompaniment. Add it to a frittata or pasta sauce or spring soup. Shredded thinly they make a great pizza topping especially with an egg cooked in the middle.
I prefer fat stalks to the the pencil thin ones. You get a real mouthful with those and I just like the meaty heft of the larger ones and they are no less tender or sweet than the skinny ones.
The typical instruction of breaking off their tough stems where they naturally break works well for me, although I always hate to see the bounty reduced by what seems a like quarter of their original size.