Discover the joy of spring with fresh asparagus. Learn how to choose and cook asparagus to enjoy its vibrant color, texture, and flavor. Find out why asparagus is at its best in spring and how to incorporate it into your meals.
I get positively giddy when spring rolls around. Not only do we get to enjoy sunsets past 7 p.m., but the season also brings a bounty of new produce to save me from the routine root vegetables of winter. Near the top of my list is fresh asparagus. While you can certainly find asparagus year-round, it’s at its best in spring. During this season, you can find young, tender stalks that are good enough to enjoy raw, when they’re slightly sweet.
For less than peak asparagus — or anytime you want a more vibrant hue — a quick blanch in salted boiling water helps to improve color, texture and flavor. I’m Aaron, a food writer and recipe developer for Washington Post Food. I’m a classically trained chef who loves the comfort and soul food I grew up with and exploring other cuisines. Need help in the kitchen? Email me at [email protected] When shopping for asparagus, I look for bunches where the stalks are all roughly the same size so that they will cook evenly
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