How to use the entire asparagus, from butt to tip | Waste not

Asparagus season is so short, it’s a shame to waste even the tough end bits – use them up, along with their springtime partner, wild garlic, in this creamy, cheesy tart

On your marks, get set, go! Asparagus season has at long last begun, but there are only about six short weeks left before it comes to an end for another year. So let’s make the most of it by with a recipe that celebrates the entire asparagus all the way from its fibrous butt to the delicate tip. I like thick stems of asparagus best, but their bases can be tough. Cutting them into thin rounds should be enough to make them palatable and delicious.

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