Asparagus season is upon us, and it's such a treat. Asparagus is one of those crops that really speaks to a seasonal eating lifestyle. It pops up for such a short growing window- from mid-April through late May in our climate; and when it does it is so tender and delicious. If you can, try to snap off a fresh asparagus shoot straight from the earth and crunch it raw. You can really taste the flavor of all the stored energy of winter driving that succulent little torpedo up towards the sun. Alas with a few weeks of warm weather the asparagus shoots quickly become woody and start looking like bushes so we have only this narrow window of spring weather to enjoy them. ...and that's why I like to pickle them so we can enjoy them all year long!