The season for these beautiful white asparagus from Tasmania is very short but worth the wait and patience to get ahold of them each year. Absolutely delicious whether grilled, poached or even raw and thinly sliced with lemon, good olive oil and pecorino. I’ve decided cook these with some left over pippies and some pork & fennel sausage along with some great bread to mop up the sauce. #whiteasparagus suncoast_fresh #eatyourveggies hexclad