Pencil asparagus are cultivated and harvested young for their thin, tender spears. Their stems are pistachio green and have a sweet and grassy flavour. Cooked pencil asparagus has notes of toasted almonds, artichoke and butter in taste. Pencil asparagus is eaten raw or briefly grilled, sauteed or steamed. It goes well with morels, garlic, fennel, leeks, lemon and grapefruit. Store in refrigerator.