Happy Asparagus Month — known sometimes, to people who aren’t me, as “May.” The month officially kicked off this past weekend, when I laid eyes on the first purple-tipped local bunches at the farmers’ market. Despite the fact that currently I’m dining out for all my dinners (and many of my lunches) as an interim…
Some places across the country are still getting frost in the morning; other climes are sunny and warm already. No matter. Let’s move on to springtime in the kitchen. We need renewal and the green promises. And if it means cheating a little — asparagus from elsewhere, peas from the freezer — so be it….
Proper asparagus-eating etiquette has long been a subject of debate: Should you cut the treelike spears with a fork and knife, or are they an acceptable finger food? When it comes to asparagus’s nutritional value, though, there’s little dispute. Here are its most notable health attributes, plus fresh ways to prepare it from New York…
Proper asparagus-eating etiquette has long been a subject of debate: Should you cut the treelike spears with a fork and knife, or are they an acceptable finger food? When it comes to asparagus’s nutritional value, though, there’s little dispute. Here are its most notable health attributes, plus fresh ways to prepare it from New York…
Never have another gummy, overcooked spear with David Tanis’s expert advice. Christopher Testani for The New York Times Published March 27, 2025Updated March 27, 2025 [This article was originally published on April 19, 2016.] Fresh, green asparagus is a well-loved vegetable, delectably crisp and sweet. But it’s also amazingly versatile: It can be steamed, simmered,…
