Saveur

Photo: James Baigrie

SERVES 2 – 4

In Hadley, Massachusetts, asparagus is more than the local crop, it's a way of life. We got this recipe—a family favorite—from the Barstows, longtime Hadley residents and asparagus aficionados.

1 lb. fresh asparagus
2 tsp. celery salt
1⁄2–1 cup light cream
2–4 slices rye toast, buttered

1. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part (see Prepping Asparagus). Discard ends. Cut asparagus into 2" pieces.

2. Bring a large pot of water to a boil over high heat and add celery salt and the asparagus. Cook until soft, 4–8 minutes. Drain and transfer to a bowl. Add cream. Divide asparagus between slices of rye toast, spooning cream on top.

This article was first published in Saveur in Issue #50