Three years since planting the roots, I can harvest asparagus now, just a few spears every few days and not that fat, but still a delight to have.
I peel off the tougher skin at the bottom, bake at 180˚C until turns soft, around 12 minutes. Just like that to enjoy the pure concentrated flavor of asparagus, but also good to sprinkle a little salt and drizzle olive oil for a different presentation.
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