My friends Al and Christl, inexplicably, left the country for a month right in the middle of asparagus season. I, of course, volunteered to garden-sit.
Their asparagus patch produces the best asparagus I’ve ever tasted. It’s purple, and the spears come up fat and crisp. The first time Kevin and I had them, we were a little leery of spears with a circumference almost as big as my wrist, but then we tasted them. They’re tender even at the base.
I cut about a dozen spears, peeled the outer layer off the bottom of the fattest spears, and grilled them with salt, pepper, and olive oil.