Varieties

• Most common varieties are the green asparagus and white asparagus. The white asparagus is grown underground which prevents it from turning green.

Availability

• Mid-February through July

Purchasing

• Look for tall, straight spears. They should look as if they are "standing at attention."
• Look for tightly packed heads that are not bruised or dry looking.
• Look for brilliant green colour that fades from darker green at the tip to a lighter green at the base, or if purchasing white asparagus, it should be an ivory colour.
• Thickness is not an indicator of tenderness. Both thick and thin spears can be equally tender.

Storing

• Store in the fridge and use within 2 to 3 days. Store spears upright in a container of water, or wrap ends with a damp cloth.

Preparation/Cooking

• Trim woody stems by snapping: hold base of spear in one hand and bend the stalk - it will break where woody part ends and tender portion begins.
• Rinse spears in a sink of cold water.
• Peel thick spears from just below tip down to the stem with a vegetable peeler before snapping ends.

Tips

Asparagus Math
1 lb of asparagus is equivalent to the following:
- 11-20 large spears
- 21-30 medium spears
- 31-35 small spears