This time of year I eat asparagus as often as possible, sometimes every day. But along with one of my favorite dishes - asparagus with butter, with a poached egg, with shavings of a salty hard cheese, like pecorino - I have to read a lot of nonsense about this delicate spring vegetable.

In the June 5 New York Magazine, Rob Patronite asked me how I use the lard that's always in my fridge. (Lard is very stable, unlike polyunsaturated oils, so it keeps well.)