In Hadley, Massachusetts, asparagus is the prized local crop; we got this recipe from the Barstow family, longtime Hadley residents and asparagus aficionados. The Barstows were profiled in "Hadley Grass," an article in SAVEUR’s April 2001 issue.
EnlargeCredit: James Baigrie1 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.