White asparagus must be peeled before it's cooked, otherwise it's too fibrous.
Because our April was very warm, I missed out on the "free" asparagus that grows wild among the grape vines. I saw lots of it out there, but it had all bolted very, very quickly and it's not good that way.
I'm still fumbling with Lightroom, making my way with it. I like many of the features, but find others a little cumbersome. And some photos (all raw format) look better when I process them through Photoshop. Today's asparagus is an example. I could not get the Lightroom photo to look vibrant, it came through rather dull. When I processed the same image in Photoshop, the lighting and color were easy to preserve, as you see above.