Thursday, April 19, 2007

Seasonal eating - asparagus

Conventional wisdom tells you that asparagus must be steamed, preferably in an asparagus kettle. Then again conventional wisdom tells you that the asparagus season doesn't start until May, so what does convention know? Asparagus is already appearing in farmers' markets, organic box schemes and shops, presumably another indicator of climate change and our unseasonably warm weather.
The most important thing to check when you are buying asparagus is the base of the stalk - that's where the first signs of age will show (and are often disguised by the elastic band holding it together). Look out for dried out or mouldy bits. Small thin stalks are more popular, but they aren't necessarily better - thick ones have more crunch and work better with stronger flavours like cheese.


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