Asparagus: Green Goodness
Think asparagus and think eggs, hollandaise, lobster, truffles–this is a great vegetable on its own or with friends.
Season: End of November to early July (peak season March through June)
Choose asparagus that is firm and straight; avoid spears that are wet/slimy
or have brown discolorations (purple highlights are okay). If possible, buy asparagus that is well-chilled. Asparagus loses sweetness and develops a tough skin quickly; farmers in the know quick-chill the asparagus right after harvesting.
This is a delicate vegetable that is often not in good shape (especially out of season), so it’s a good idea to be prepared to go with a substitute vegetable that looks fresher if needed, like zucchini.
The base of asparagus can be bitter and woody, especially on the thicker ones–either peel the bottom half to reveal the tender core or simply chop off the bottom third of the spears.