Know your genera - Lesson 1: Asparagus

Asparagus. How easy is that? You thought botanical Latin names were so difficult, but you have been using some of them all along. Starting with asparagus seems logical alphabetically, but it's also spring, and nothing, nothing is better, and nothing, nothing says spring more than fresh asparagus.

You will probably have to work on pronunciation a bit. The last syllable should probably use an oo vowel sound, so goose instead of gus.

Asparagus is one of the pleasures of the northern temperate zone, but if you want a taste treat to treat, complement this vegetable with a bit of the tropics and have the best of both worlds.

Here's a gastronomic suggestion. Top your lightly steamed asparagus (please do not tell the Phactor you boil it) with a generous dollop of avocado butter.

Avocado butter recipe: 1/2 cup soft butter (1 stick), 1 ripe avocado diced, 2 Tbsp fresh lime juice, 2 Tbsp finely chopped parsley, 2 tsp worcestershire sauce, 1/2 tsp finely minced garlic (1 small clove), and a good dash of Tabasco sauce. Combine in a mixer, place in a covered container and cool to firm up. It will last a week or so fresh in the fridge. It can be frozen and chunks cut off for use if you give it enough time to defrost.