This popular vegetable is best when it’s in season, from February through June.
Although green is the most common, white and purple asparagus are good options as well. When buying asparagus, look for firm, bright green stalks with tight tips. I recommend buying them on the day you would like to prepare them. If you do need to store them, wrap them in a damp paper towel and set them, stems down, in a container with an inch of water. They should remain fresh for three or four days in the refrigerator. When preparing asparagus, peel the lower two-thirds of each stem with a potato peeler. Then cut off the tough bottom of the stem, usually about an inch. Asparagus is great blanched, steamed, roasted, grilled or pan-sauteed.