There are two types of asparagus – green and white.

Peak March through June.

Choose firm, plump, straight, round spears in a medium green with purple highlights. Tips should be tight and compact and the white. Select ones with only an inch or so of the tough, woody base. The cut ends should be white or light-colored. The spears snap easily when bent. If the bunch squeaks when squeezed it is fresh.

Wrap the aspragus in a wet paper towel, place it in a plastic bag and then in your fridge’s crisper for 2 to 3 days. If you do not have a crisper place it in the coldest part of your fridge. It’s best to eat asparagus the day you buy it

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