Slow food takes a turtle view of life. What with all the exertion of effort and boundless exasperation, comprising the vegetable trials is the asparagus.
The texture and consistency of this veg is a meatiness that blends well with other slippery veg, like mushrooms, and root veg including sweet potato and Brussels sprouts. Better still, the pairing of fish, tuna and salmon, uplift the experience.
To prep the veg, I wash them under the faucet for a minute and then snap the root end. The bend will find a natural chop point if you break it off in your hands.
Although I love it, the cook experience is an art. I have had sampled raw and nearly liquid state asparagus, so the most important point to consider is how to cook to done and yet avoid pushing over the edge to mushiness.
I. Pour veg into rolling boil water pot for one minute
II. immediately remove from heat
a. either stick in strainer or
b. pour in bowl of ice water