There are very few foods that I don't like. Until just recently asparagus was one of them. When I don't like a food I find it best to search out the best possible specimen and simply prepare it. This is what I did with the asparagus. I found some amazing asparagus at the Baltimore's Farmer's Market a few weeks ago and roasted them simply in the oven with good salt, olive oil, and pepper. The thinness and freshness of the asparagus made them taste sweet and crisp after roasting. Just wonderful. I went back this week and was happy to see that the same eastern shore farmers had more this week. They have two kinds one are long and thin and the other are shorter and fatter. I so far prefer the thin ones but I hope I will grow to love them all. I spoke with the farmer and explained my previous aversion to asparagus. He said that compost is the key to making them sweet. I asked him if I could take a picture and like a proud dad he inspected the pile and then smiled. I love a proud farmer!