And I'm determined to try some new ways of preparing it. My favorite is asparagus soup, but I had a great asparagus crostini the other night, courtesy of Chef Nate--cut the stems thinly on a long diagonal, put a layer on a slice of baguette, top with cheese and bake until crisp--yum. Anyway, here are some useful links for getting creative with the speared ones:Asparagus Galore (a love affair)
"How to Cook Asparagus" (a no-nonsense guide)
"Let Me Count The Ways" (somewhere in between)
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