At this time of year, the magical time when New England farms begin to harvest some fresh green vegetables after a cold winter of barren fields, the temptation to serve asparagus at least once a day is powerful. Honestly, though, my husband Ted has a limit on how much asparagus soup, grilled asparagus, and asparagus stir-fry he's willing to consume. I don't really understand it, as I'm sure I could eat asparagus three times a day for the all-too-brief six-week season. Recently I had a nice bunch of spears in the fridge, and I turned to the pantry for inspiration. Chickpeas provided the first glimmer, and tahini the next, and this roasted asparagus hummus came together in minutes after that. Adjust the proportion of vegetable to chickpeas to suit your taste, and process it to a smooth texture or leave it fairly chunky, if that's what you like. The subtle flavor and light green color of the asparagus will delight you, without scaring off any kids who aren't firmly in the asparagus camp. Make this a day ahead for easy entertaining.