asparagus

Asparagus cooks quickly. Cook it until just barely tender. Thicker stalks take longer to cook. Overcooked or reheated cooked asparagus may become bitter and stringy or mushy.

❁ Boil or blanch in enough water to cover the stalks.

❁ Steam over boiling water.

■ Refrigerate fresh asparagus for up to 5 days.

Generally, thinner spears are more delicate and tender; thicker spears have stronger flavor and hearty texture. Thicker spears can be sliced on the diagonal into smaller pieces to cook more quickly.

❁ Green – the most common type.

❁ Look for stalks that are firm with tightly closed tips. Color can be bright green, creamy white or even purple.

❁ Stalks with the same thickness will cook in the same amount of time.