One sure sign of spring is fresh asparagus in the produce aisle. Fat or thin, green, purple, or white, the keys to delicious asparagus are freshness and proper preparation. The plant brings a delicately bright flavor, and notes of subtle acidity, to any dish.
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. 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 in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel, and place in a paper bag; store in crisper. Or stand the bundled stalks in a bowl with about an inch of water.
Read more at Marthastewart.com: Spring
1. Asparagus Panzanella