Scrub roots with brush. Peel completely, removing rootlets and dark spots. Trim neck, if necessary; cut off long skinny tips, which can be fibrous. Leave whole or cut into lengths desired. If salsify is very wide at the base, cut off the thickest part and cut 2 or 3 lengthwise slices. Place pieces in a bowl of lemon water or in the pan of lemon-water or lemon-flour-water in which you’ll cook them.
Drain off water. Place prepared salsify on steamer rack over boiling water. Cover; cook until just tender throughout. Timing varies from about 10 to 30 minutes. Check roots with knife tip and remove when tender. Do not overcook, or they will turn to mush.
In non-aluminum saucepan, combine
In non-aluminum saucepan, whisk
Mash soft-cooked salsify with butter and cream; reheat. Sauté diagonal slices in melted butter with a touch of sugar and lemon or orange to glaze. Simmer slices with cream and herbs. Bathe in vinaigrette and chill. Reheat salsify gently and spoon over any of the cream or egg sauces with which asparagus is served.