Here's my standard next-day hangover cure: A Vitamin Water drink and some Advil in the morning. For lunch, a greasy cheeseburger with fries and a large diet Coke. Dim sum works pretty well, too (greasy dumplings, plenty of fried stuff, tea). But according to a new study by the Institute of Food Technologists, asparagus may also help cure your hangover, as well as protect your liver from toxins.

While I'm not sure a big plate of asparagus would give me the same satisfaction as eating a big, juicy burger after a night of one too many whiskeys, I do love the stuff. I usually just roast it with olive oil, salt and pepper and then squeeze on some lemon juice before serving. I also make an easy salmon dish with chick peas, blanched asparagus, scallions, olive oil and a touch of maple syrup. For a next-morning cure, I'd probably make an omelet with asparagus or, if I were really motivated, I'd make one of my all-time favorite restaurant dishes -- the truffled egg toast with asparagus from 'ino in the West Village (or, more likely, I'd head to the restaurant and order some as I might not be in the best condition to cook). Try some of these asparagus ideas from our community next time you need to chase away the hangover blues, and then come back and let us know -- does asparagus actually cure hangovers?

--Maggie

photo: image source/getty images

In an earlier post, I alluded to a couple of asparagus recipes I make over and over again. Here's the easiest, and quickest; in fact, it's so simple I hesitate to call it a "recipe," but it does involve a couple of ingredients, and turning on your oven, so I guess it counts. Grab a bunch of fresh asparagus from your market and make this dish tonight.

Easiest Roast Asparagus

Ingredients

• 1 bunch of asparagus
• Kosher salt
• Olive oil
• Half a lemon

Directions:

1. Preheat oven to 450 degrees F. Wash asparagus and snap off the tough ends (the stalks should break naturally at a certain point).

2. Lay the spears on a baking sheet in a single row. Drizzle some olive oil over the aspargus and toss to coat (go ahead and use your hands). Make sure none of the spears overlap, then sprinkle with salt.

3. Roast for about 10 minutes (depending on the size of your stalks). When a fork easily pierces the stalks, it's done. I like my asparagus slightly caramelized to really bring out the flavors, though it gets a little soft and loses some of its "snap."

4. Remove from the oven and squeeze with fresh lemon juice. That's it!

You can also vary this recipe by grating some fresh Parmesan over the asparagus when it comes out of the oven, and then dressing with lemon juice. You can even add a sunny-side up or poached egg on top to make it a more substantial dish.

I've been seeing tulips, cherry blossoms and lilacs everywhere, so I guess that means spring is here...finally. That also means that asparagus is in full swing, and I can't wait to start cooking with it. I have a couple tried-and-true recipes for this ultimate spring ingredient that I'll share later, but here's one that's perfect for an easy, casual brunch. Serve it with a lightly dressed salad of fresh mixed greens, maybe some roasted potatoes and a glass of crisp white wine, and you've got a simple, satisfying supper.

Asparagus Popover

Servings: 4

Prep Time: 15 minutes

Bake Time: 20 minutes

Ingredients:

• 1 pound asparagus
• 2 tablespoons butter
• 1/2 cup milk
• 3 large eggs, at room temperature
• 1/2 cup flour
• Salt and pepper
• Pinch sugar
• 3 ounces gruyere or Swiss cheese, shredded (1 cup loosely packed)

Directions:

1. Position a rack in the lower third of the oven and preheat to 425 degrees F. In a medium saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds.

2. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.

3. In a medium bowl, microwave the milk on high for about 30 seconds. Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper and the sugar.

4. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed golden-brown, 18 to 20 minutes. Top with the remaining cheese.

Recipe and photo courtesy of Every Day with Rachael Ray magazine