Chinese Lo Mein Noodles with Asparagus

This week at the farmer's market, I rejoiced at the thin and delicate stalks of asparagus, one of the first edible harbingers of spring. I love to cook and eat what's in season, so I'll incorporate fresh spring asparagus into many of our meals this month, either as a side dish (we love it roasted), in a salad, or as part of a main course, like these Chinese Lo Mein Noodles with Asparagus. My friend Susan Oliver shared her family's recipe for lo mein noodles, which she describes as melt in your mouth. The sauce is very mild and kid-friendly (Susan's three kids love it). 

If you like it a little spicier, add 1/4 1/2 tsp. chili garlic paste or red pepper flakes to the marinade for the meat or tofu. We like to serve it with a green salad with red bell pepper, toasted almonds, and carrots, and with peanut butter bites for dessert. Asparagus tends to be more perishable than many other vegetables and after about 2 days in the refrigerator, it will begin to lose water and harden. To extend its freshness, wrap the ends of the asparagus in a damp paper or cloth towel before putting it in the refrigerator, or stand it in a bowl or mug of water. 

How do you enjoy your spring asparagus?