Our organic asparagus from Gonzales in Northern California are one of the first harbingers of spring - arriving ahead of most spring vegetables and even earlier than conventional asparagus. Deep green in color and very fresh, they have an exaggerated grassy flavor. With their tightly closed, crisp tips they are the very essence of spring. Break off the tough, woody ends of each stalk and only peel the stalks if you have the time and/or inclination. Lay the spears in a skillet (not aluminum), pour in just enough water to cover and lightly salt. Bring to a boil then lower heat and simmer about 5 minutes, until the stalks are tender and the heads barely crisp. You can also lay them in a large roasting pan, gloss with extra virgin olive oil and sprinkle with salt and pepper. Roast about 10 minutes at 350^. While commonly dressed with a lemon vinaigrette or warmed lemon butter and enjoyed solo, they are equally delicious added to salads, tossed with pasta or served in soups.