I visited an asparagus farm a while ago. They stand proud out of the earth and get cut off at the base when they’re harvested. So shouldn’t be very dirty. They look quite surreal when they’re growing.
No, I was referring to celeriac.
Yes, they do! I’ve always wanted to see them growing. They’re to be found wild in my area, but I haven’t come across them yet.
Ah, yes, celeriac. They sort of grow half underground
Yeah, I think so, too. I bought one 15-20 years ago, and I had no idea how to prepare it, so I had a few nibbles and tossed it. I was so wild and crazy in my youth. 
I sort of treat it like I would a potato. Peel it, boil it, then mash it or roast it
quick tip I always use, grab the asparagus at both ends and simply bend until it snaps. Where it breaks is the point at which it stops being too hard so chuck the small bit away and steam the rest, should be good to go.
Good one! Will try next time.
I keep the hard pieces and steam them separately. Our parrot gets one or two of them and our chickens get the rest.
in my experience, the ‘small bit’ is 50% of the stalk by length and two-thirds by weight
And around here asparagus is surprisingly expensive, about CHF 20 per kilo (roughly $10/lb for the USians). So that makes the large amount of waste even harder to accept…
I used to grow asparagus. When it’s really fresh, it’s good raw, almost down to the ground.
(I still have one plant. I nearly harvested a stalk this year, but put it off for a day and then it was too late. It grows very fast.)
Do the eggs smell or taste like asparagus? I wonder what games you can play with chicken feed: I read that feeding them carrots results in a darker orange yolk.
I use them for soup, as well. Like if I’m making cream of asparagus, it’ll be part of the stock but the actual pieces of hard stalk will get strained out.
And, yea, I always cut down the stalk. You can usually tell where by wiggling it up and down and seeing where it no longer bends. As for cooking it, if you like it steamed, then microwaves were made for this.
Nope, the eggs taste like eggs. You can feed marigolds to hens to make the egg yolk more yellow (xanthophyll is the compound that does this).
I do this as well! I also set aside some pretty tips to garnish each serving.
I always cut down the stalks when i buy asparagus. I don’t even bend it, the woody part feels different from the tender part. If it’s fresh, the woody bit is small.
oof! that is pricey. We only really buy it in season and as it is grown locally it is a lot cheaper than that. Plus, as it is fresh from the local fields the hard bit is more like 20% than 50% so no great loss.
Lucky birds indeed!
One other really good method for asparagus is to oil them lightly and barbeque them for a short time, just to char them and soften them. Then dress with oil garlic and whatever fress herbs you fancy.
Mine were also local and in-season. I think it is because my wife insists at buying from upmarket farm stands. Always pay too much at those places…
I also think I am being too generous with my bending/breaking technique. Next spring I am going to experiment with how little I can break off before it gets stringy.
That’s just sounds like a justification for eating more asparagus! 
Yeah, here in Chicago at my local supermarket, I would say $4/lb is the most common price, but can get down to as little as $1/lb. I don’t usually buy it unless it’s $3/lb or less.
Ah, asparagus, my favorite vegetable. My favorite way to eat it is simply steaming with a little bit of kosher salt sprinkled on it.
Coated with a little bit of olive oil, salted and grilled is a close second.
Don’t use a knife on asparagus? Pshaw. I will cut it up into 1/2” to 1” pieces on an angle so it looks pretty , and use it in stir-frys.
Don’t remember the exact recipe now, but once I steamed some asparagus, shocked it in ice water so it kept its bright green color, and puréed with a couple other ingredients. Then I seared scallops and put them on a bed of the puréed asparagus. Mmmm, need to do that again soon.
Asparagus and morel mushrooms- two sides that are native to my home state of Michigan and complement each other well. Perfect with a medium rare grilled steak.
Another great combo- asparagus and lobster. I like to roll the tip of the spear in the tomalley. It’s like lobster-flavored butter.
Have I mentioned how much I like asparagus?