It's a springtime essential!
| | When my family gets together for dinners, we can all agree on one veggie: asparagus. We like it grilled, oven-roasted, in pasta, on pizza, with Parmesan or lemon zest—it's so versatile, easy and yummy! Here are our tips for buying, preparing and storing the tasty spears.
April and May are peak months for both green and white asparagus. Look for firm, straight spears with closed tips and crisp stalks.
To prep, rinse stalks well in cold water. Snap off the ends as far down as they will easily break when gently bent, or cut off the tough white portion. If you're working with large stalks, use a vegetable peeler to gently peel the tough area of the stalk from the end to just below the tip.
It's best to use asparagus within a few days of purchasing. To store it for a bit longer, place bundled stalks upright in a cup filled with 1 inch of water and refrigerate. Or, wrap the cut ends in a moist paper towel, then cover with plastic wrap and refrigerate. | | |
Give a Gift
No comments:
Post a Comment