Michigan asparagus is pretty yummy too. Just roasted with some lemon juice and pepper makes a good dinner. The only thing I don't like is the errrrr...aftereffect :)

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There are so many great ways to prepare asparagus, a couple of which I've taken from this very site. Lately I've been baking them wrapped in prosciutto, which is a crispy salty taste sensation (but really, you could wrap basically anything in prosciutto for the same result...) I made the spring minestrone mentioned a while back on here, and that was terrific. Steam them, bake them, stir fry, its hard to go wrong with asparagus.

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Asparagus is hands down my all-time favorite vegetable. I eat it almost every day while its in season. My favorite preparation is tossed with balsamic vinegar, olive oil, salt and pepper and grilled. Yum yum yum.

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Rinsed, garlic powder, butter spray, wrapped in foil, steamed on the grill until softened with just a slight snap to them (kind of like medium rare).

It's like eating sugar sticks!

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There is no such thing as too much asparagus. There is no wrong way to eat asparagus. I just expanded the asparagus patch in my back yard in hopes that some of it will actually make it to the kitchen before it's eaten raw. Steamed, grilled, sauteed, raw, plain or with hollandaise, I could eat it every day for the rest of my life. I may expand that patch again over the winter and put in more roots come spring... There may be a better vegetable somewhere on earth but I've never found it.

Oh, as a little piece of useless information, the "aftereffect" that Andi speaks of is genetically determined and approximately 40% to 50% of the population experiences it, and there are some people who can't smell it. It's apparently caused by a mercaptan molecule... I know whereof Andi speaks!

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Asparagus is hands down my favorite. I thought I hated it growing up, my mom only made canned asparagus, gross. Then I tried fresh and discovered that it is the best vegetable ever. I love to grill it w/olive oil and lemon juice. Steamed w/a dipping sause of sour cream mixed w/lemon juice, garlic and fresh cracked peppper. One of the best things about living in Utah for a year was it grew wild every where in late spring, early summer. I'm planting my first garden this year and next year will make a big room for a big patch of asparagus.

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I love asparagus as much as you guys do, but I would like to point out that Bush talked about german asparagus, which is white, not green as the the picture suggests. While green asparagus is certainly great, nothing beats the much more delicate taste and texture of its white cousin.

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I read this in a article by Gregory Schaefer on Discovery. This is what he said:

"Mr. Asapragus...Most of my life I thought I was supposed to seek out the thinnest most petite spears you offered. Most of my life I blamed you for stinky, bright yellow pee. Most of my life I thought you were abundant in the wild. Wrong, wrong, wrong. "

Its very aptly put for me :). The full article can be found here. http://planetgreen.discovery.com/food-health/asparagus-schaefer.html

Another page for some interesting Asparagus recipes is
http://www.ifood.tv/network/asparagus/Recipes

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I read this in a article by Gregory Schaefer on Discovery. This is
what he said:

"Mr. Asapragus...Most of my life I thought I was supposed to seek out
the thinnest most petite spears you offered. Most of my life I blamed
you for stinky, bright yellow pee. Most of my life I thought you were
abundant in the wild. Wrong, wrong, wrong. "

Its very aptly put for me :). The full article can be found here.
http://planetgreen.discovery.com/food-health/asparagus-schaefer.html

Another page for some interesting Asparagus recipes is
http://www.ifood.tv/network/asparagus/Recipes

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