Asparagus are a fleeting spring-sprouting gift found around the world. If the quickly growing stalks are not picked daily they flower and are no longer edible.
Asparagus stalks are best eaten when firm, so keep them refrigerated and cook them within a few days of purchase if possible. Don’t buy flimsy stalks in the store!
The key to preparing asparagus is removing the woody ends of the stalks. Simply snap off the end at its natural breaking point and you’ll be left with the crunchy, tasty section. Roasting, sauteeing, and grilling with olive oil, salt, and pepper is great; as is adding some lemon and butter and serving alongside salmon. Pickled asparagus wrapped with prosciutto is delicious!
China - 88.0%
China, Mainland - 88.0%
Peru - 4.3%