Pics ? Do you mean Asparagus or Poison Ivy ?
Easy way is to spot them in ditches is once they (Asparagus) are mature is in Summer or Fall , then mark the spot and hit it the next year. Also if you are lucky enough to find a plant that has berries on it you can harvest the whole plant in late Fall. The "berries" are the seed pods, approx. the size of peppercorns . I try to place an oversized garbage bag over the plant and tie it off on the stalk and use branch loppers to cut the stalk, this way you catch more of the mature seed pods. Then at home I spread out a tarp and basically shake the bush to give up the seeds. Find an area at home that you can turn into your own asparagus patch and within a couple of years you should have very young (small) asparagus. Also you could dig up the plant and separate it and then transplant to your patch. It takes time (as in years) to get large spears fit for the BBQ but once in you will have stinky pee for a lifetime ! Btw; When harvesting spears use a sharp knife (like a kitchen paring knife will do) cut the spear just at or below ground level as this will force the root to send up another shoot. I try to only do 3 cuttings per year on edible size plants and leave the young skinny ones to mature because at some point you have to leave them be so they can complete their growth cycle.
Cooking tips;
Never overcook your asparagus ! It will be the last thing I cook before dinner as it takes very little time.
I use the "bend and break " method to prep my spears as it works to get rid of the woody bottom end.
A fry pan with just enough water to cover, bring to hard boil, when a fork will go in you pull them out and serve as the latent heat will keep cooking them but maybe that's me ... I like "al dente" ! Searing them on the BBQ or even in a frypan is excellent too ! It brings out a nutty flavour from them. Btw I don't use oil/butter or anything on the spears just char them plain then maybe the next step .
Try a sprinkle of Kosher salt or chunky sea salt ?
I love a course grated/shredded Parmigiano-Reggiano or Grana Padano cheese on it. Not cheap but oh so good !