Asparagus

Selecting:
Fresh  asparagus is in season mid-Febuary through through June. Choose firm, straight stalks with compact, closed tips. Asparagus with wilted stalks or loose tips is apt to be tough and stringy. Wrap stem ends in moist paper toweling before refrigerating in a plastic bag. Asparagus keeps one or two days.

Preparing:
Wash and scrape off scales. Break off woody bases at point where spears snap easily.

Cooking:
Place whole spears in a skillet or saucepan in a small amount of boiling salted water. To avoid overcooking tips, prop up out of water with crumpled foil. Or, fasten whole spears in a bundle and stand upright in a deep kettle, letting tips extend 2 to 3 inches above boiling salted water. Cover pan and cook till spears are crisp-tender, 10 to 15 minutes. Cook cut-up asparagus for 8-10 minutes.

Tip:
Make a foil strainer to remove coked asparagus easily without breaking the tips. Tear off foil strips long enough to cover bottom, sides, and edges of a saucepan. Fold to a 4-inch width. Cook asparagus spears atop foil, then remove by lifting ends of foil strip.

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