So asparagus season, the harbinger of spring, is approaching and I am looking forward to the availability of a particular producer's called "Mister Spear" that come from Stockton, California. They are jumbo sized, and extremely succulent and meaty almost. I enjoy roasting them and serving a poached egg atop as a nice breakfast or weekday dinner. The delicate and thin varieties, while appearing nice on the plate, just don't do much for me in terms of flavor and texture. So the question: do you prefer thick or thin asparagus?