It's March and one of my favorite veggies is now is season - Asparagus! Reminds me spring is near or with this St louis weather lately it's here. Asparagus not only tastes delicious, it boasts fiber, potassium, and antioxidants such as Vitamin A and C.
Remember when your at your local market, look for glossy spears with "scales" aka leaves that are lying flat against the stalk. The tips should be tight an firm and of course smell completely fresh. Also,make sure the ends look freaky cut and are moist. Another key when buying in bunches is that they all are around the same size. This will guarantee even cooking.
Did you know you could store asparagus upright in an inch of water in a glass or jar for up to 3 days? Yep! I just learned this trick. My advice, don't buy it advance.
When you're ready to cook, make sure to rinse it and remove any grit. I normally trim off the hard ends of the stalks. You can easily snap these off or using a knife is fine too. Don't peel it!
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