The succulent edible shoots of the organic asparagus plant are vibrant green with tightly compacted tips and a fresh, herbaceous scent. Snap off the woody ends and discard, chop and add raw to a risotto or frittata. To cook, cover with water and simmer in a frypan until an even brighter green. Toss the certified organic asparagus in butter and season. Delicious dipped into soft-boiled eggs.