Asparagus

Asparagus is a member of the lily family. In ideal conditions asparagus can grow 10 inches in a 24-hour period. Thicker asparagus spears are best for roasting or grilling. The bigger the spears, the longer they take to cook & the more roasted flavour they will have. Thicker spears are also more succulent, almost meaty in texture. Thin spears are best steamed or grilled.

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