It's green, glorious, and in season. I've been eating it like a fiend.

I had it last night as a side dish: oven-roasted with a little olive oil, white wine vinegar, red pepper flakes and sea salt. I had it for lunch today, chopped in linguine with balsamic, lemon and parmesan. And tonight, for dinner, I made this:

http://www.epicurious.com/recipes/food/views/242035

I substituted edamame for the peas, and added some red pepper flakes and garlic. It's supposed to be a side dish, but I just ate it up with a few slices from an artisan rosemary-olive oil loaf, and boy howdy, was it good. Bursting with green health, softened by butter, and flavored with fresh basil and popping shallot and garlic. A delicious, seasonal meal. Get it while you can!

Asparagus is a perfect food. When I was a child my mother and I would pick wild asparagus in the feilds surronding the house I grew up in.The stuff that grows wild has a much better taste and texture then that bought from the store, no surprise there. It does grow wild all over the place. Now that I live in the city I often find it in the strangest places, such as graveyards and behind the Kmart on Nicollet and Lake. It grows all along the Greenway, and in many local parks. It's easy to spot, It can grow tall, up to four feet high, and its branches look just like those of the dill weed plant. Unfortunately asparagus only has a brief edibilty stage. When it begins to grow tall and branch out it's too woody to be palatable. But nearby these tall asapargus you can almost always find tender shoots of young aspagus. I really enjoy eating wild plants and aspargus is one of the best.