Bed and Breakfast Network Blog

Thin asparagus is the most desirable and the fatter one are available at the end of the season.  Asparagus should be eaten soon after harvest for the best taste. The skin should be smooth and bright green in color. Wrap in a plastic bag and store in the crisper of your refrigerator. 

Before you cook bend the asparagus until it snaps in the middle when they are cooked they will be more tender.

There is a variety of ways to prepare steam, grill, roast, stir fry even asparagus soup. I prefer mine steamed and covered with hollandaise sauce. They are delicious almost as good as “fiddleheads”.  Asparagus the perfect spring vegetable.