It’s Asparagus Season!

By Lori Powell

Spring brings asparagus season and with it the many ways of cooking and serving the lovely stalks. I eat so much of it in season that I have to start pacing myself early on.

The great thing about this versatile veggie is that you can steam, boil, grill, broil or roast it to perfection – just make sure that you don’t under or over cook it.

Asparagus have a natural break in the stem between the tough ends and the tender stalks. To trim, simply snap off the end and it will break in just the right place. Discard the stems or use them to flavor broth or soup; they’re tough, so remove them before serving.

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