French asparagus season

It is asparagus season, and our local farm is selling out so fast that if I  want a bunch or two I have to reserve!!

Asparagus in France is traditionally steamed, and often eaten as a first course with a vinaigrette, but this year we are eating our asperges sautéd, or lightly fried.    The green or violet varieties are better than the white for this, but it is a quick and delicious vegetable, ideal for accompanying a risotto, or served with thinly sliced parma ham.

I don't have any asparagus growing in the potager, I should remedy that soon.

To prepare asparagus as we do, snap off the lower part of the stem with your fingers, and if necessary peel away the very thin outer fibre of the stem, up to the tip.  Rinse in cold water, then cook in a pan with a little olive oil, and a heavy lid over the pan to keep in the moisture.  After 10-15 minutes the asparagus should be tender and just beginning to brown.

Do you eat asparagus in your part of the world?  What is your favourite way to prepare it?  I'd especially love to hear if you grow your own, did you find it easy?  Merci et bon appetit!

PS  Since quite a few of you seem to grow the stuff, how many asparagus plants are needed to provide a couple of bunches a week?  Merci!