Bake until thoroughly tender.

Use a pancake turner to slide the rings to a hot platter, and garnish with circles of hard-boiled egg.

This you will find an extremely delicate and appetizing dish.
The second recipe I would offer is to treat this vegetable precisely as you would creamed asparagus.

Cut the stalks in six-inch lengths, quarter them to facilitate cooking and handling, and boil in salted water.
Drain, arrange in a hot dish, and pour over a carefully made cream sauce.

I might add that one stalk would furnish sufficient material for several families.