So often I dive for the skinny little stalks, since they punch of flavor and are quick to cook. But I am loving these big fat stalks of asparagus. For cooking, snap off the bottom of each stem and shave off the bottom 2 inches of the stalk (with a peeler).

To make them snap, crackle and pop:

Take out two large pots and a bowl. Add water to the first pot, and ice and cold water to the bowl.

Boil the water. Put a second pot on the stove over high heat (empty). When hot, coat bottom with salt then pile in asparagus---make sure stalks fill less than half of the pot. Pour boiling water over asparagus and after 50 seconds remove and put in ice bath. After 30 seconds, remove asparagus from ice bath. Drain and dry.

Put into a pasta salad or when the time comes for dinner: quickly saute with some olive oil, salt and pepper.