Asparagus is the favourite vegetable of chef Hector Laguna’s two boys. “My kids love asparagus with a little olive oil, salt, and then we grill them for three to four minutes,” he explains, adding that’s how they eat the vegetable at home. “But at work, asparagus is fantastic. We use them in salads, we cook them, pickle them and ferment them,” says the executive chef of Botanist in Vancouver. Asparagus signals the arrival of spring and is known for its fibrous stalks and slightly bitter taste....