We had a short debate on technique for prepping the asparagus.  To cut or snap and decided it’s personal preference.  And then the culinary question of the day — the best way to steam asparagus.  We decided to place the tender stalks in a frying pan full of water that had already come to a boil and gently simmer for just a few minutes until done.  Because of the different sizes of stalks you have to really watch not to overcook.

We were going for a slightly undercooked, bright green asparagus because it was still going to be baked in the oven.  Then to stop the cooking process we shocked the stalks in a bath of ice water.  It really helps keep the colour bright.  There were 5 groups of people cracking eggs, measuring flour, grating the cheese, slicing the ham and green onions and sharing tips and techniques.

We stirred it all together and laid the asparagus on top, sprinkled with some cheese and popped it in to the oven.  We cleaned up while someone made the ramp dressing.  Ramp is like a wild leek.  Really good and local! Before you knew it was time to eat.