I hated asparagus for the first 20 years of my life. I think it had something to do with the scent when, I’ll skip the deets, you know exactly what I’m talking about. Now that I’m down with the fat, thin, green, purple, and sometimes even white veggie I’m making up for lost time.
First things first, what I’ve learned about asparagus from Martha Stewart:
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.
And most importantly, what to make!
1. Asparagus Panzanella
2. Grilled Pizzas with Asparagus and Sun-Dried Tomatoes
3. Asparagus Wrapped in Pancetta with Citronette (easy peasy hors d’oeuvres)
4. Couscous with Green and White Asparagus
5. Morel and Asparagus Sandwiches with Poached Egg
6. Sauteed Asparagus with Dijon Vinaigrette (not pictured but by far the easiest)
33 more recipes from Martha here.
Please share any of your bomb asparagus recipes in the comments? Will loves you long time. xx
Photos and recipes: Martha Stewart