I know that most of the country is still going thru winter conditions, but here on the west coast, we've had a pretty good run of spring-like weather. There are several things that say spring: breezy nice weather, girl scout cookies and fresh new produce. One of the joys of spring is the lovely asparagus. The season begins now and peaks in April/May in the west and May/July in the rest of the US. So now that you know it's in season, how do you go about bringing home the best stalks?
- Look for straight, firm stalks that do not have a strong odor.
- Choose stalks with smooth, tender skin, and that have compact (closed) deep-green or purple tips. Make sure there are no fernlike stalks growing out of the top.
- Narrower stalks tend to be (but are not always) more tender than thick stalks (which can be woody).
- Choose stalks of similar size so that they will cook evenly.
- Once you get it home, keep refrigerated or standing upright in cold water. If there's no room for this, wrap the base of the asparagus with a damp towel. It's best used the same day, but should keep for 3-4 days, longer if bought from a farmer's market.
Nudie Jeans
Development
Valentino
I am very jealous that it's in season where you are
I LOVE asparagus!! 
1I would love any good recipes that you have with asparagus, too
2I LOOOVE asparagus and have an awesome recipe!
I dont have the exact measurements anymore because I make it so often:
Place all of the washed and cut asparagus (1 bundle is fine) in a big plastic bag.
Add in:
-2-3 tbsp balsalic vinegar
-2 tbsp low sodium soy sauce
-1 tbsp extra virgin olive oil
-couple shakes of lemon juice (I use the stuff in the bottle)
-dash or so of pepper
Shake it all up and let marinate for at least 30 minutes in the fridge.
Grill the asparagus on a grill pan or actual grill, turning occasionally and using the rest of the sauce to sprinkle over as it cooks.
SOOO YUMMY!
3That's BALSALMIC vinegar. Sorry for the typo.
4balsalic vinegar
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