Bull Brier is new to our world. The tips, leaves, stalks and undeveloped thorns lure you in. It turns out it is quite an invasive plant. As cooks we are now interested in its potential. The tender shoots and leaves are sweet and succulent. The literature comparing the flavor to grassy asparagus is spot on. We are working with it in preparation for our dinner at a(Muse) tomorrow night. It would work in classic asparagus preparations topped with crab meat and hollandaise. While the beach environment has us looking in that direction we have a few other ideas up our sleaves.