It's asparagus season if you haven't noticed. Saturday morning, I started at Nopa with a shaved asparagus and pea shoot salad tossed with grilled thin slabs of Bodacious cheese. The next day, I was at Zero Zero diving into a heaping plate of asparagus, charred from the grill, tossed with black garlic and glistening with olive oil. That was brunch. When I wandered into the produce aisle to buy ingredients for dinner last night, asparagus spears as thick as broomsticks stared me down.