Trying to treat my bought, medium-thick asparagus properly, I cut off one inch, then keep stalks upright in 1/2 inch water in the fridge. I took out some to roast, broke off the bottoms of the stalks, tasted a stalk raw, and consumed the whole bunch raw. It tasted so good! Beautifully jucy, delicate grassy taste, tender, marvelous! Was I just lucky? Is this a good year? I was thinking of sprinkling with balsamic viniagrette, but even salt seemed superfluous. Am I just naive?