I had cooked white asparagus when we were in Germany and a nice neighbor showed me how. This year our asparagus started producing for the first time. The first batch I cooked wasn't great. I cooked it in a small skillet. Some of it was hard.
The second batch I cooked today. I bent it, holding each end. When it snapped, I discarded the cut end and kept the tip ends.
Then I used olive oil and kosher salt flakes and put it in the toaster oven until the tips were dark.
It was delicious!
We also had slaw, baked beans with red hot sausages, and strawberries with sour cream for dessert.
The weather was perfect. I weeded a bit, used the weed whacker some, and generally had a perfect day.
The picture shows the asparagus that wouldn't fit on the toaster oven tray. I put the excess in one of those green bags that preserves freshness. We can have the same thing again tomorrow. Hurray for leftovers.