When you start seeing an abundance of asparagus at a decent price in stores, it’s a good bet that spring is here. Thick spears from California are common in stores now, and Northwest-grown asparagus will soon follow.
Choose spears that are brilliant green with closed tips that have a purplish tinge. Asparagus is a good source of folic acid, fiber, vitamin C and antioxidants. If you’re counting calories, the bonus is that five spears (about 3 ½ ounces) have 25 calories, no fat and 2 grams of fiber.
Asparagus is usually sold banded together. Instead of individually trimming ends, keep the bands on. Hold all the spears in place and cut off a quarter-inch or so from the ends.
Some say the best way to trim the woodsy ends of spears is to snap them off. When you snap them, they should break at a natural point of tenderness. Or, if you want to take the time, peel them about 1 inch up from the ends.