We live in what some would consider traditional asparagus country. The river valley has deep historical roots of some of the finest asparagus in the world. Or at least before disease took it's toll on the roots years ago. But, when the green spears appear ever year, we flock to the little roadside stands once or twice a week while it's in season to take advantage of this treasure since it's recovery. Here is just one way we like to cook it.