Asparagus
This only concerns fresh asparagus. Wash and for each
spear hold the base ind firmly bend the stalk to snap the
base off. Discard the base. Tied the spears into a bunch
what will stand upright in the pan. Bring about an inch of
water to a boil in a pan deep enough to add a lid. Place
the spears in the pan standing up and boil for a couple of
minutes. This will steam them and preserve the wonderful
taste.
They are best if cooked soon after they are harvested.
Asparagus come on about the same time the morrels do
in late April or early May. Best time for spotting wild
stands is in late fall, when the stalks can be easily seen
driving down the road with a full head of steam.