Tip -

xGoof of the day: I broiled a pound of Peruvian asparagus I got from Whole Foods yesterday (seasoned with a spray of olive oil and freshly ground black pepper, 8 minutes, perfect to the tooth and a lovely shade of green) after popping off the bottoms. But since I no longer have a compost pile (we're renting a condo in Charlottesville until June), I wanted to use the bottoms as well. I thought maybe by slowly cooking them until soft, I could purée them and use them in soup. I thought wrong. They turned a putrid green and once processed, they were as stringy as a bowl full of toothpicks. Slimy toothpicks. So the bottoms ended up in the trash anyway.