That lovely stalk, how do we cook it ... let's count the ways.
While imported may make it "year round" - we have fresh and local !
Mark Bittman’s Asparagus Recipe Flow-Chart - NYTimes.com:
"It takes effort to maintain a sense of seasonality with asparagus, given that it has become a year-round product. But right now even the stuff in supermarkets may come from a local source — so that the stalks snap rather than bend when you apply pressure and the aroma and flavor are fresh rather than simply strong."