Zone Food of the Week - Asparagus

Asparagus Tips

Asparagus is one of the first spring vegetables you'll find fresh in your produce section. So make sure you go out and grab these early bloomers as soon as they arrive. Here are tips for buying, storing, and enjoying these delicate green spears.

Buy right:

Choose firm, bright-green stalks with tightly closed tips. Check the stem ends, too — they should be green, not brown and dry. White asparagus is a seasonal delicacy that you might also want to try, but note that it has fewer nutrients than its green counterpart.

Store right:

Asparagus will keep for up to four days in the refrigerator. Try to keep the ends damp by wrapping them in a wet paper towel inside the plastic bag.

Cook right:
Asparagus cooks in a flash on the stovetop. Just snap off the tough base of the stalk, which can feel stringy in the mouth. The cooked stalks are more tender if you peel them first, as far up to the bud end as possible. If you plan to serve asparagus as a side dish, leave a little crunch to the stalks when you cook them. Here's how: Boil lightly salted water in a skillet. Drop in the stalks and leave them in for two or three minutes. Lift each one out to check if it's done. It should be green (not gray) and able to stand upright. Test for crunch: If it's still raw-tasting, leave the rest of the stalks in for another minute or so. When done, strain all the stalks under cold water to stop cooking.

Not sure how to start your experimentation with asparagus? Try this delicious asparagus frittata recipe for breakfast or brunch:

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