Even though you can buy asparagus from South America out of season, I think of this versatile vegetable as a sign of spring. Asparagus is tastier if you buy it locally and in season. All the thicknesses are fine with me – from pencil-thin spears to thick stalks. However, I recommend that if the asparagus is thicker than, say, one-third of an inch, you should peel it from right below the tip to the end of the stalk. Break off the woody section of the stems first, which usually means the bottom inch or so. Here are some of my favorite ways to enjoy asparagus.
Raw Asparagus, Mushroom and Parsley Salad with Pistachios and Parmesan
Asparagus and Goat Cheese Souffléed Omelet
Spring Soup with Bread Dumplings
Blistered Corn, Asparagus, and Pesto Pizza
