Get Cooking: In the spring, try out your best asparagus recipes (via thknwco)
PUBLISHED:We eat our seasons, don’t we? In winter, warming soups, stews and such. Cool and cooling foods come summer, such as ice cream of course, and salads and foods grilled, shooing outside the kitchen’s heat.
All fresh asparagus, thick or thin, tastes the same. Thicker spears may have a more fibrous peel and, so, may benefit from a peeling of their lower half. But that’s not always so. Treat each spear after getting to know it. Even thin spears might benefit from peeling, or thick be at their best from being left alone.
Always wash fresh spears of asparagus in a couple of changes of cool or cold water. Like leeks and some celery — and all cilantro, it forever seems — asparagus picks up grit as it pushes itself toward the sun and out of its bed of soil. The tips and the bracts along its shaft may harbor fine and not easily seen sand.
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