Here are a few pro tips to help make sure you’re getting the most of peak produce this spring (and all year long)
Get the best asparagus experience by choosing ones with thick stalks and always snap off the woody ends
To prepare hearty greens—like kale, collards, and Swiss chard—fold the leaves over to cut tough stem removal time in half.
Give wilted string beans and haricots verts new life by roasting them with a bit of salt and olive oil to bring out their natural sweetness.
