"We had wild asparagus growing on our family farm in Long Island, and I used to go hunting for it with my grandmother in the late spring. She was from the South and believed first and foremost in natural ingredients and freshness. She would always say, “Sugar, we need to start the water boiling before we come home with the asparagus. If we have to wait for it to boil, it won’t be fresh enough.'"
–JBF Award Winner Keith Luce
