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Mmmmm. I loved fresh (or sometimes canned asparagus) creamed the way my mother did. I don't do anything fancy with it. Just snap at the break-easy point and peel the stubs and cook them, too. I'm about the only one who ate it.

When I was a little girl I used to go hunting for it along country roads or we'd watch for on family outings in the country. It had to be springtime though; it matures and gets tough, then goes to seed. I found some, not very many, and took them back to my grandmother who cooked them. That was before there was so much weed spraying. What a happy memory that is!

I guess you make regular white sauce and incorporate the cooking broth the asparagus formed. It's very simple but I would love to hear if people do that any more. I remember some kids hated creamed vegetables. I think it was a way of making them go further to feed the family.

I roll-cut the asparagus to find the break-point to maximize the "good part".

I did roast a couple of pounds last week, but admit throwing away the ends. Normally I'd freeze them for the next time I make whatever stock.

You have lots of nice memories. Trying to grow asparagus is one of my ‘retirement goals’; but I wouldn’t know how/where to ‘Stalk the Wild Asparagus’.

/Euell Gibbons

:-)

Thank you for the tip about peeling the stubs! I will try this definitely.

Our oldest daughter and son in law have an organic diary farm in rural central NY. I am going to help them put in an asparagus bed - anyone have tips? I know that we need a deep trench and plenty of manure (they have plenty of that). Our daughter is expecting (identical!) twins in July so we had best get to it this year.