Asparagus - A Good Place to Start

Is it because we can buy asparagus at any time of the year in our supermarkets that we don’t revel in its arrival like we do ripe summer tomatoes, juicy peaches and sweet fresh corn? We should. Waiting for food to come into season gives us reason to celebrate and taste food when it is best. Asparagus is at its peak March-May (depending where you live). For us, now is the time to indulge in its distinct flavor.

How to Shop Whether you buy pencil-thin, standard or jumbo stalks is a matter of personal preference. All can be equally tender. The key to good taste is buying it in-season. Asparagus plants live 8-10 years and the spear’s size only indicates the maturity of the plant. The pale ivory variety (preferred in Europe) is botanically no different; it is grown under a mound of soil, deprived of sunlight, and, thus, no chlorophyll is produced. However, white asparagus must be completely peeled and takes longer to cook to bring out its unique nutty flavor.

To Roast: Preheat oven to 450 degrees. Place trimmed asparagus on a baking sheet. Toss with olive oil. Place in preheated oven. Remove after 5 minutes and season with kosher salt and freshly ground black pepper to serve.

To Trim: Hold one end of the asparagus spear in each hand and bend the stalk. The spear will naturally break at the point where it becomes tough.

Recipe for a Weekday Meal: Fettuccine Tangle with Spring Asparagus Pesto