Apicio, yes, the Europeans revel in eating these with their fingers. If just plain steamed, I would do the same, but if brought to the table with a little butter or cheese or sauce, I too would use a fork and knife. There is something about asparagus, not just the taste, the shape, the reaction in the bathroom an hour or so later (think Love in the Time of Cholera by Garcia-Marquez) that adds to its mystery or high regard most folks give it… When purchased in the markets, the cost was high but still affordable. A homemade generous serving cost roughly USD3 each. This would have easily cost USD15 at a restaurant… Nice touch, actually, using the artichoke leaves in the kare-kare. I saw a cooking show where they braised young artichokes in tomato sauce and that looked good too…

Lou, sounds like you are a big fan of both… I have to agree with most of what you have said. But if you get a chance and come across very fresh or well handled white asparagus, try it again with an open mind…they are superb. Poorly handled, they taste pretty awful.

For all, here is an interesting link re raw artichokes, etc. http://www.divinacucina.com/code/leo.html and includes a recipe for homemade marinated artichokes…

Enjoy!