Delightful! Reminded me of Barbara Kingsolver's raptures in Animal, Vegetable, Miracle, which I was reading approximately a year ago. I cooked this local asparagus (from Whole Foods: I was too late arriving at the Farmers' Market) roughly by the method described today in the New York Times: An Improvised Asparagus Dish Is a Happy Accident. The author added some peas to the buttered mushrooms and asparagus, but I didn't. It was delicious!
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We are eating OODLES of asparagus right now. Carpenter's Organics at the Farmer's Market has maybe the best asparagus I've ever tasted. It seems to be an especially good season. I keep chopping it and sauteeing it in a little olive oil and just adding salt and pepper. We're all addicted.
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