On Saturday my dad brought me to a patch of wild asparagus on the side of the freeway in Richfield. While people perused digital technology a hundred meters away at Best Buy, my dad climbed over a sharp-topped chain-link fence and cut four stalks of asparagus from the soil. They were as big around as Sacajawea dollars at the base, and each about 30 cm long. They tasted incredible simmered, salted, rolled in olive oil, pepper, and lemon juice, and shared with a dear friend.