Monday, May 9, 2011

It's time - Asparagus

That lovely stalk, how do we cook it ... let's count the ways.

While imported may make it "year round" - we have fresh and local !

Mark Bittman’s Asparagus Recipe Flow-Chart -

"It takes effort to maintain a sense of seasonality with asparagus, given that it has become a year-round product. But right now even the stuff in supermarkets may come from a local source — so that the stalks snap rather than bend when you apply pressure and the aroma and flavor are fresh rather than simply strong."

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