Asparagus is this week’s Fresh Pick of the Week from the valley’s three Certified Farmers’ Markets. The young tender shoots available at the markets are perfect for a variety of Asparagus dishes, and can be prepared in a number of ways – steamed, roasted, stir-fried, sautéed, and even grilled, although gentle steaming, a quick sauté or a rapid stir fry are probably the best options for these early shoots. Always avoid overcooking Asparagus for the best flavor and texture.
Did you know: Asparagus has been used as a vegetable and as a medicine since ancient times. It is the subject of an Egyptian frieze created in 3000 BC. Greeks and Romans regularly ate it fresh when in season, and dried it for use in winter. There is even a recipe for cooking asparagus in the oldest surviving book of recipes – Apicius’s third-century – De re coquinaria, Book III.
Price: $3 per bunch or 2 bunches for $5.