While asparagus can be found in the grocery store year-round, there are two months where these green stocks are in their prime: April and May.
During this short but tasty window, its sweet, every so slightly bitter, grassy flavor intensifies, and it becomes one of the most vibrant and delicious delicacies of spring. Grill it, roast it, blanch it, or shave it and eat it raw–just as long as you don't sleep on it! Your time is ticking to take full advantage of the year's best spears!
But first: the good part! My favorite asparagus recipes. For my go-to side dish, whip up some roast asparagus, slather in Sauce Bearnaise, and top with trout or salmon roe like you've been cooking in France most of your life. Or, for a delicious spring main, stir up a light, Lemony Roast Asparagus Risotto!
Everything you need to know about one of our most prized perennials.
‘Tis the Season
While asparagus season goes from late February through June, April and May are when you’ll see it popping up on all the high-end restaurant menus. Take a tip from the chefs and start making it at home, it's at its most delicious!
A Nice Variety
There are three main varieties of asparagus:
Pick by Tip
When selecting your bunch at your farmer’s market or grocery store, look for the most vibrant. The tips should be nice and firm, with no shriveling or mushiness.
Bend & Snap
To prep your asparagus, simply hold on to the woody end and bend it in one direction–it will snap off exactly where the unappealing fibrous stem ends.
If you want to be extra fancy like you’re in a Michelin-starred kitchen, use a small knife to cut off any of the scales (though this is mostly for aesthetic purposes).
Turns out these green things are good for you! They’re packed with fiber, folate, potassium, amino acids, and vitamins. Eat up!
P.S. Did you know a fully grown asparagus plant looks like this??! Pretty ferny if you ask me!