I love Washington asparagus in a way that might seem extreme. But: My grandmother raised Angus cattle out past Sunnyside in Yakima County, and I used to be in charge of harvesting dinnertime asparagus directly from the neighbor’s field. We’d bring huge bags of it back to Seattle, and maybe because the time for local asparagus is fleeting, it always felt — it still feels — like a vegetable miracle. First — yes! — make bunches of asparagus at home. It’s the easiest and arguably best thing in the world just blanched or grilled. Or butter-braise it with a lemony sauce , or make an asparagus frittata , or Le Pichet’s asparagus with pine nuts, scallions and chèvre vinaigrette . Save your asparagus ends and make asparagus soup ! Going out to eat asparagus might seem expensive, but to do so is to support both our Washington growers and our local restaurants, which is a pretty nice twofer. Here are three spots making asparagus in great ways you might not venture into at home. Whatever you do, don’t delay!…