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