The asparagus spear to the left grew nearly overnight. it is as long as my arm from shoulder to ring finger tip. Asparagus is amazing.
Yes it, ahem, has stinky properties. But, man is it ever good.
I had nearly 40 spears in my garden, thus far. Third year growing this marvelous veggie. I cooked it last night my favorite way possible.
Put one inch of water in a sautee pan, toss in the cleaned and trimmed asparagus (bend the ends, where they break is usually where it isn't ripe enough to be tasty...)
Boil for 4 minutes, drain, put the asparagus in an ice bath to retain color, throw back into the sautee pan (which you put back on low on the stove with a decently sized pat of butter (or in my case, half a stick) and kosher salt).
Swish around until the butter is melted, grate some fresh parm over the top, and voila...perfection (eating the leftovers cold as we speak.) amazing.
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