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Brandie 
on May 06, 2008 in Dinner Time Again? Help! In need of inspiration!
View Original: www.getrichslowly.org Tags: asparagus, cooking, vegetable
Asparagus is probably already in your grocery store this spring. Some people believe the thin spears are more tender than the thicker ones, but that isn’t necessarily so. Others prefer thick to thin because the inner core is juiciest. Whichever you prefer, before you buy make sure that the cuts ends aren’t completely dried out or woody-looking. Avoid limp asparagus, or browning spears. Also, be sure the spear tips are tightly closed and firm, meaning that they were harvested young, which is when they’re at their best. If you buy your asparagus a day or two before you plan to use it, store it in the fridge with the cut ends standing in an inch of water.
1 comment
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I looooooove asparagus in the spring. I don't usually buy it when it's not in season, because it's so expensive. I can't wait to grab some when the farmer's market opens next week!
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