Finally here! The best day of the year. Farm stand opens with Hadley grass. The Pioneer Valley’s world-renowned asparagus. Steam it. Roast it. Break it where it naturally splits. Never peel it. Steamed: I like to steam it until still firm. Blanche with cold water to stop cooking. Serve with vinegar & oil, cracked black pepper, oregano as a salad with fish or chicken. Roasted: Place stalks on a baking sheet so not touching. Drizzle olive oil. Roll around in the oil. Sprinkle with sea salt, cracked peppercorns, shaved asiago. Bake at 400 degrees for 15-20 minutes until crispy. Good with anything.

Photo: James Baigrie, Saveur 2007