Youngtender milkweed shoots, broken off where they're tender, like asparagus
Kosher saltfor the blanching water, plus more to taste
Water
Unsalted butterto taste, or another fat you
Instructions
Bring a pot of salted water to a boil, it should taste like the sea. Meanwhile, remove the leaves from the milkweed shoots until you reach the top cluster of small leaves, if you end up liking the texture of the leaves, you can leave more on, but I suggest trying them with only the top-most leaves on at first as they'll be the most tender.
Blanch the milkweed shoots for 30 seconds, then transfer to a pan with butter if you'd like to fry or saute them with other ingredients.
If you want to put the milkweed shoots directly on a plate, and say, top them with salt and butter, cook them for a bit longer, say 1 minute or so, or until a cooked shoot tastes good to you. The milkweed shoots should not be mushy--just imagine you're cooking asparagus.
Notes
Note on shapesCooking milkweed shoots whole is what most people will gravitate towards first, but it may be easier for you to cut them into pieces and blanch them, then add to a mix of other vegetables, especially if it's your first time or two.