recipes & tips

Asparagus is a member of the lily family, whose natural growing season is late winter through early summer.

Most asparagus is green, although there is a purple variety and the white variety, which is picked shortly after it pokes its tips above ground, and before it develops chlorophyll (which is responsible for a plant’s green color).

Asparagus stems (or spears) come in different sizes, from pencil-thin to jumbo-thick. The older a plant is, the thicker stems it produces. Thicker stems from older plants can be tough on the outside and should be peeled with a vegetable peeler.

To prepare for cooking, trim the blunt ends to an even length and peel the tough outer layer as needed with a vegetable peeler.

Asparagus can be steamed as an alternative to boiling.

It takes almost four times longer to cook white asparagus than it does green, because the white has more stringy, tough connective tissue.

While peeling, place asparagus in water to preserve freshness.