A sure sign of spring is fresh asparagus in the produce aisle. Fat or thin; green, purple, or white; the keys to delicious asparagus are freshness and proper preparation. It brings a delicately bright flavor, and notes of subtle acidity, to any dish.
In Season: Asparagus is at its peak from February through June, though hothouse asparagus is available year-round in some areas.
What to Look For: Thickness is a matter of taste. Choose bunches with tightly closed tips and no flowering. Stalks should be bright green and firm (or pale ivory for white asparagus).
How to Store: Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days: Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag; store in crisper.
Sure you can steam or roast or grill asparagus, but Everyday Food host Sarah Carey makes a case for boiling the fresh green stalks.