One of the reasons I have been searching for large asparagus is that I have been wanting to serve asparagus boats. Perhaps my early days working at a country club still influences my cooking. That or I just like food in a boat. Either way, the asparagus boat filled with smoked sea trout roe served with olive crumbs and celery leaves worked out quite well last evening. Perhaps soon I will fill the boats with scrambled truffles--only time will tell.