Ma As I like asparagus? Um, actually go a bit 'periods, even (the case of seasonal pure ), I would definitely vintages. And this is definitely a vintage favorable. Yesterday I would have eaten both lunch and dinner, and then nothing, I was there to think about it, to put myself in it tastes a bit 'soft, but also poignant, certainly distinctive, with that slight reference to the artichoke and the rest, well, the conclusion was that the asparagus is that I like every other year, rather than sometimes I take the mental block from cleaning, boiling, saving tips (which are sensitive ) ... on time because they give a great to do, stì signorini qui. E soprattutto, anche dopo aver fatto tutto quanto dovuto, non è mica scontato che la procedura sia stata proprio quella ortodossa, quella più gastro-botanicamente corretta. Primo passo: la conservazione. Dicono che, dopo l'acquisto, andrebbero avvolti in un canovaccio umido e consumati il prima possibile per evitare che induriscano troppo. Secondo passo, la pulitura. Via sicuramente l'estremità più chiara e legnosa e poi giù di pelapatate/coltellino affilato per eliminare le foglioline e la buccia più esterna... o andrebbero magari lasciati così come sono ( estremità legnosa a parte )? Saremo mica alle solite questioni di mero gusto personale, un po' come per la pelle delle fave, so to speak? Definitely, the undersigned prefer to 'browse' a minimum, I love the tenderness and instead tends to Starmie a bit 'nasty stage where I draw the filaments asparagine from the mouth ... and you will see that now we will point out that, thus, also remove all the nutrients, but peace anyway! ;-) A question of taste then, but also of asparagus per se: if (you are lucky and ) find them very thin, very fresh, well you could easily avoid the track for your painstaking work and the asparagus as it is consumed . Third step, the cooking. Boiled, dipped vertically in a nice pot full of lightly salted water, with the tips that pop up out ( because if boiled with everything else, you'll end up ruining miserably), but also baked in a pan with a little liquid, steaming third possibility, perhaps even to keep them a bit 'more al dente ... ok, now what? 
pie asparagus : worked in cream 350 g of soft cheese, an egg, a grattugiatina truffle (if you have ... it is great!), A teaspoon of Parmesan cheese, salt and pepper . United also have a bunch of asparagus, boiled and cut into pieces (keep the tips) and pour everything into a small mold (greased and sprinkled with bread crumbs or lined with parchment paper moistened and squeezed). Complete with 4-5 slices of ham that you have wrapped two or three asparagus tips for time and sunk all the dough. Bake at 180 degrees for half an hour. Let cool and serve at room temperature.
Season salad : on a serving dish, mix different types of lettuce (Roman, cappuccino, frisee, radicchio and arugula also if you like), add the already boiled the asparagus tooth and cut into chunks, a handful of fresh peas (also raw) ham slices, toasted pine nuts and finished with a poached egg . Dress with olive oil with truffle (or classic, unflavoured ... even though the truffles with asparagus there is fine, I had already told ?!:)), salt and pepper and serve with toasted bread.
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