Springtime delivers a bounty of tender green asparagus spears to the farmer’s market. Not only are they delicious harbingers of the new season, but green asparagus are a powerhouse of nutrients: naturally rich in potassium, folate, and vitamins A, C, E, and K—and they are low in calories to boot.
When choosing asparagus, select rigid (not floppy) stalks with dark, firm tips. To store, trim the ends and refrigerate upright in an inch of water to maintain freshness. When ready to cook, snap off the ends—the woody ends should naturally break off when the stalks are bent at their base. Thinner asparagus are more tender in flavor and require little time to cook—a quick blanch or a few minutes to roast or steam is all that’s needed—whereas the thicker, more fibrous asparagus stalks take more time and are ideal for grilling and roasting, which will coax out their natural nutty sweetness.
