[sizzling] >> here at palermo restaurant in elk grove, chef giovanni toccagino puts this herbaceous, homegrown spear to good use. >> we got the little plate, a little bit of oive oil. we can put some asparagus here, and we gonna create a nice appetizer dishes. we can only have a little bit, pinch salt. a little bit, pinch of pepper. now we gonna get some mozz--fresh mozzarella cheese. look that. and what do we do with this? we put 'em in the salamander, and we cook 'em perfectly, and we give 'em some good, good taste. we got it. look that. look how perfect that is. [sniffs] listen the smell. ahh. when i was gro-growin' up, a kid, asparagus was food for the rich people. yeah. the poor people, well, we--we eat any type of salad, lettuce, cucumbers, tomato. asparagus, like, used to be the banana. only rich people eat that, because delicacy. so now we all like here these days, we all can eat asparagus. >> hello, everyone. i'm glen ikeda from ikeda's in auburn. today we're gonna be talkin' about the triple as--asparagus, avocados, and artichokes. artichokes, 90% grown in the monterey coun