When green asparagus becomes available domestically, it is a real American treat. All of it is scrumptious and not to be missed. Look for stalks that are firm, not floppy, with moist white bottoms and tightly clenched heads. You don't really have to trim up the sides of the stalks as purists do, but snap off the woody bottom wherever it naturally breaks. Glossing with e.v. oil, seasoning and simply roasting - just until your kitchen acquires that rich asparagus smell (about 10 min )- is our favorite way of cooking them. Asparagus can also be steamed or boiled and drizzled with lemon butter.