Asparagus
There isn’t much better in the world of produce than new-season spring asparagus. It’s bright, crisp and tender. The season is relatively short, though, so start looking for it early. Look for asparagus with vibrant colour and tight florets that don’t look seedy.
Try to resist using a knife to cut the woody ends off; hold it in both hands and bend it towards the base — it will snap where it needs to. But don’t throw those ends away; store them in the freezer to add to homemade stock.
Slice asparagus on an angle and add them raw to salads or blanch them for 1–2 minutes. As soon as they turn bright green,
