True, this is a vegetable we can buy almost year-round, thanks to growers in Peru and Mexico, but none can hold a candle to what is grown locally and available now.
The early asparagus are especially good when cooked like three minutes in salted water so they keep their crisp and tender crunch.
Best served simply as a side, they also are a great complement to all sorts of dishes — I’m thinking especially of pasta, risotto, soup, stir fry, casserole, scrambled eggs or an omelet.
First-time asparagus growers must have an abundance of patience, lasting three or four years before the first harvest.
These are grown under soil or sand to prevent them from producing chlorophyll.
When you bring asparagus home, the best way to keep them at their peak is to store them in a container, standing upright, with a little water in the refrigerator.
As is true with so many vegetables, these spring treats are a nutritional wonder, with generous amounts of fiber and a host of vitamins, including K, B9, A, C and E.
Toss to coat the spears, then sprinkle with the cheese, garlic, salt and pepper.
Save the best-looking spears to go on top, sprinkle with cheeses, dot with butter, and broil until cheese has melted and top is browned.
Melt butter in a large pot, and simmer onions until very soft and golden, about 25 minutes.
Cool a few minutes off heat, then very carefully put a cup at a time in a blender or food processor.