Once known as “sparrow grass,” fresh asparagus of all colors — green, purple, or white — is a gastronomic gift of Spring!

                                            

Rinse and Snap!
The tender tips can be especially sandy.  Holding bunch upside down, gently swish them in cold water. Then, to snap off the tough woody bottoms, bend the stalk at the natural breaking point (where the color changes from white to green, 1 to 2 inches from the base).

 

To Steam or Blanch?    Steaming thicker stalks leaves them sweet and crunchy, while roasting them will yield heartier flavor and softer texture. Blanching is best for thin stalks when you want them crisp-tender.

 

Recipe and Graphics by Pam Powell