Asparagus
Recipe type: Preparation
One of the earliest and most celebrated of spring vegetables, asparagus pokes its green crowns out of the ground several weeks before most farms begin delivering their CSA shares. Even if your CSA doesn’t distribute asparagus either, we’re including it here because of its springtime availability at farmers markets and perhaps in your own garden. Asparagus can be green to purple-green in color. European white asparagus, which is blanched underground until it is totally white, is esteemed for its delicate flavor and tender texture.
Ingredients
- Storage
- Trim the base of the stalks and place them upright in a jar filled with an inch of water. Or, wrap the cut ends of the stalks in a moist paper towel or damp tea towel, cover the bundle loosely in plastic, and put it in the refrigerator. Refrigerate asparagus for up to two weeks.
- Handling
- To eat it raw, peel the stems with a sharp knife instead of lopping off the tough base of the stalks. Start peeling at the base of the stalk, making your cut more shallow as you go upward. Stop peeling when you are a few inches from the crown.