Although asparagus are available all year they are best in season in the spring and early summer
Select asparagus with tips that are dark green or purple, tightly closed and show no signs of wrinkling, wilting or drying out. The stems should be straight and firm. The thickness of the spear doesn’t affect taste but keep in mind the thicker the stalk the longer the cooking time. When it comes to the color of asparagus white asparagus are much more mild and the stalks more tender then green
Store asparagus for no longer the 2 days in a plastic bag in the refrigerator.
Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services.
