Asparagus, Just in Time for Spring
Spring is a new beginning. At the produce stand, spring starts with “A” for asparagus, one of the most versatile of vegetables. Asparagus can be served raw, steamed, boiled, sautéed, roasted, stir-fried, deep-fried, puréed for soup or a dip, and baked in custards, tarts and soufflés. SELECTING Begin with color. Green is the most common,…