But I most enjoy grilled asparagus, I think, with a simple drizzle of good extra-virgin olive oil, a squeeze of lemon and a grind of black pepper. The problem is, I will then eat one stalk after the other, like potato chips. If I'm not careful, there won't be any left for dinner.
I suppose, though, that my obsession can be seen as a form of recovery.
Follow Shahin on Twitter: @jimshahin.