TIME TO spear!
Need to know
• When choosing, ensure asparagus stems are firm and the tips are closed. They should be bright green or with a slightly violet tinge. When you rub them you should hear a little squeak, which is an indication of freshness.• Opting for thick or thin spears is a matter of personal preference; thin are• Asparagus should be used soon after purchasing; to extend its freshness, store in the crisper drawer with the ends wrapped in a damp paper towel, or stand upright in a glass of water.• Extremely versatile, asparagus can be eaten raw, but in just a couple of minutes can be stir-fried, grilled, steamed or blanched. You could also try roasting, brushed with a little oil.• To prepare, snap spears off where they break – don’t discard the woody ends; they can be used to give a great asparagus flavour to stock.
