Peak Season Picks - Asparagus

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The nutrient-dense vegetable is at its freshest from March through June.

 SELECTING YOUR ASPARAGUS:

  • Look for straight, firm stalks that do not have a strong odor.
  • Choose stalks with smooth, tender skin and closed deep-green or purple tips.
  • Select bunches with spears of similar diameters; they'll cook more evenly.

 STORING YOUR ASPARAGUS:

  • Trim the ends.
  • Stand the spears upright in an inch of water in a tall container.
  • Cover the tops with a plastic bag.
  • Refrigerate for no more than a few days.

 SERVING YOUR ASPARAGUS:

  • Gently snap each asparagus stalk at the bottom. It should break at the very spot where the woodiness begins. Discard woody ends.
  • Soak in cold water.
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Last Updated Monday, September 01, 2014 - 08:57 AM.