Did everybody else already take this picture of asparagus?
Well, here's mine.
I made a pot of green soup today: broth from parsley stems and tough asparagus ends, strained and blended with sliced asparagus stalks (no tips; they all went into yesterday's rice dish) that had done a little skillet time with chopped onions and chopped boiled potato. Sour cream, salt, pepper, blender.
It came out pretty and tasted pastel, but I like the photo of the raw materials better. It looks like the Burghers of Calais at a bondage rave, all bendy and disoriented.