asparagus with straight stalks and closed tips. Choose spears that are thin.
asparagus with open tips and curved or rough texture. Stalks that are larger than thumb, which are woody and not as flavorful.
Seasonality: Late winter to early summer; best in spring
Do not wash asparagus before storing and never soak it. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and Refrigerate for up to two days.
Cut off a couple of inches of the stalk, or bend each spear until it breaks naturally. Using the breaking method will ensure tender spears of asparagus without any waste. Asparagus can be roasted, steamed, grilled, or sautéed in a pan. Use a vegetable peeler to trim tough, woody stems.
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