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Peak Season Picks - Asparagus

The nutrient-dense vegetable is at its freshest from March through June.


  • Look for straight, firm stalks that do not have a strong odor.
  • Choose stalks with smooth, tender skin and closed deep-green or purple tips.
  • Select bunches with spears of similar diameters; they'll cook more evenly.


  • Trim the ends.
  • Stand the spears upright in an inch of water in a tall container.
  • Cover the tops with a plastic bag.
  • Refrigerate for no more than a few days.


  • Gently snap each asparagus stalk at the bottom. It should break at the very spot where the woodiness begins. Discard woody ends.
  • Soak in cold water.
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Last Updated Friday, July 25, 2014 - 03:54 AM.
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