About: Like other members of the lily family, to which it blongs, asparagus grows from an undergrund rhizome; it can produce new spears for 10 to 20 years. The more mature the plant, the thicker the asparagus spear. And thanks to the global-economy, you can now find this vegetable in markets year-round, though it's commonly thought of as a spring delicacy. The first crops appear as early as February in California, while the growing season generally lasts until as late asJuly in the Midwest states.
Purchase: Look for firm asparagus with bright green stalks and green or purplish closed heads. Choose spears of a similar size o they'll cook evenly, and make sure cut nds do not appear too dry. Thinner spears-think pencil size-yield more tender asparagus.
Storing: Although best cooked on the day of purchase, asparagus will keep, if tightly wrapped in a plastic bag in the refrigerator, for up to 3 or 4 days.
Use: Thoroughly rinse spears and tips, which can trap dirt, in cool water. Snip the woody end of stalks before cooking. Asparagus can be blanched, roasted, steamed, or grilled and cooks fairly quickly.
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