In Italy, going all the way back to ancient Roman times, the first asparagus shoots were welcome with much festivity.
It signaled to all that winter was over and spring had begun. Asparagus are still a welcome sign that spring is finally here to stay.
When you're buying fresh asparagus, look for a firm but not hard stalk that feels slightly heavy. The leaves that form the head of the asparagus should be tightly closed and nicely green, sometimes with a purplish tinge. Fresh asparagus need very little fuss or cooking to bring out the flavour. Blanch them, steam them, put them on a grill, drizzle them with your best extra virgin olive oil, grate some Parmigianno-Regianno over them and enjoy. You can also use asparagus in frittatas, soups and salads. |
