It's time - Asparagus

Mark Bittman’s Asparagus Recipe Flow-Chart - NYTimes.com: "It takes effort to maintain a sense of seasonality with asparagus, given that it has become a year-round product. But right now even the stuff in supermarkets may come from a local source — so that the stalks snap rather than bend when you apply pressure and the aroma and flavor are fresh rather than simply strong."

I will admit to using asparagus year round, but now is the time for fresh and local product.

Asparagus Festival next week in Empire (MI), and we're moving fresh local product from Cherry Capital Foods

Mark catalogs many ways to prepare it.