By: Nikki Nies
No need to check the farmer’s almanac for when the edible season will be, as asparagus is a great sign of a new farming year!
At the market, choose spears that are brightly colored, firm with tightly closed tips. In regards to the size, thick asparagus aren’t necessarily ‘tougher’ in taste than thinner counterparts. However, thick stalks of asparagus have a meatier taste versus the delicate snap found with the thin stalks.
|Color||Where to Find them||Use|
|Green||Farmer’s markets and grocery stores||Most commonly used|
|White||Covered in soil||mild|
|Purple||Turns green when cooked; contains anthocyanins, an antioxidant|
To clean: rinse asparagus stalks with water and pat dry with paper towels. Snap wood bottoms off thinner stalks. For thicker stalks, trim with knife and use vegetable peeler to strip tough outer layer of lower half.
Creative ways to use asparagus:
- Green almondine
- Citrus spears
- Asparagus dijon
What’re your favorite ways to use this versatile, scrumptious veggie? Let us know in the comments!