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All About Asparagus

One of the first vegetables to pop up in the spring is asparagus. Pick up a bunch today and get cooking.


Although asparagus is available year-round, it’s at its best now through the end of May. Both fat and thin spears are great, but make sure they’re uniformly sized for even cooking. See that the tips are tightly closed and dry, and that the bases aren’t shriveled—ideally, asparagus bundles should be stored standing in a bit of cold water. At home, store asparagus either in a bit of shallow water in the fridge or in the vegetable bin wrapped in paper towels. And don’t wash it until just before you’re ready to cook: water causes the tips to deteriorate. Before you cook the asparagus, snap off the woody ends of each spear: simply bend each one until the bottom breaks off. It’ll snap at the precise place where the ends are tough and fibrous.

Of course, asparagus is fabulous steamed, stir-fried or added to soup, but for a stunning side dish, try roasting it. And once grill season rolls around, be sure to try it grilled—outstanding!

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Fresh asparagus is sprouting up everywhere! It’s one of the first vegetables to pop up early in spring. Pick up a bunch today!



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Savor the season’s best produce with some inspiration from Swanson®.