WHAT better ingredient for a spring holiday meal than a seasonal food favorite like asparagus? It’s at the top of my can’t-wait-for-spring vegetable list. Asparagus can be steamed, boiled, stir-fried, roasted, baked, grilled, or broiled. Pretty much any way you can cook a vegetable.
It is harvested from February to June in various locales, with March and April being prime season in most places.
If you’re lucky, you might live in a part of the country where asparagus grows wild. Asparagus foragers look forward to the season, and hunt for their prey in ditches, ravines, next to streams and in various places near fresh water. Wild asparagus can be found across the U.S., mostly in rural areas.
In stores or at farmer’s markets, look for asparagus that is not too dried out at the cut ends. The tips should be tightly closed, without fraying or damage. The stalks should be
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