I eat it one of two ways. Grilled with sea salt, fresh ground nlack pepper, and extra virgin olive oil or boiled with extra virgin olive oil, butter, sea salt, and fresh ground black pepper. Man I love me some asparagus!
Having it for the fourth night in a row with Elk steak and chanterelle mushrooms. Been giving it away by the bag full. Really cool thing.... garden fresh keeps really well in a cold fridge.