Hurry

Hurry, before it's too late.  You still might be able to find fresh asparagus in the Farmer's Markets.  I love fresh asparagus, but it has to be "just so".  No woody, stringy ends and cooked until just tender crisp.  I don't like mushy asparagus at all.   If you have some tender crisp spears just laying around waiting to be eaten, you can do this:

Mix a bit of olive oil (get out the good stuff), lemon juice, salt, and pepper and pour over the spears.  This also makes a nice salad dressing too.  Toss to coat the spears and grate a bit of lemon peel on the top.  Tasty!