Tempting as those first pencilthin bunches of asparagus are each spring, I try to hold off. That’s the thing with asparagus, once conditions are right – cool nights and mild daytime temperatures – up they pop in abundance, and it’s then you will find verdant, snap-fresh mounds of them at a good price.

Hot asparagus rolled in butter and dusted with grated parmesan makes a great lunch to

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