It’s finally spring and the beginning of asparagus season! Atleast that’s what I think when spring rolls around! Warmer weather, thunderstorms, flowers and asparagus. Just to name a few of my favorites things.
In Season: Asparagus is at its peak from February through June, though hothouse asparagus is available year-round in some areas.
What to Look For: Thickness is a matter of taste. (Martha’s favorite is jumbo asparagus.) Choose bunches with tightly closed tips and no flowering. Stalks should be bright green and firm (or pale ivory for white asparagus).
How to Store: Asparagus is best cooked the day it’s purchased, but it can be kept in the refrigerator for up to five days. Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag; store in crisper.
Here are 20 recipes to try this spring:
Comment your favorite recipe! Enjoy!