The 2011 asparagus harvest is running late in the valley this year due to a cold, wet spring. It won't be long until we'll be consuming lugs of the stuff fresh, canning it, freezing it and more. Last year, my wife and crew pickled about 75 quarts of the stuff.

Some people don't like asparagus for a variety of reasons. It's distinctive flavor, texture, it's easy to over or under cook it. For me, I'll eat it fresh nearly everyday it's available, prepared in just about any way. And, as I said, my wife is an asparagus pickling master. This year, I'm going to try battering and deep frying it.

How do you prepare this Yakima Valley Springtime Staple? Let us know!

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