Robbie Sigona's Produce Tips: Local Asparagus
Robbie Sigona’s Produce Tips: Local Asparagus
Look for spears that are compact with no signs of flowering on the tips.
- Really fresh stalks are even a bit squeaky.
- The asparagus should have a fresh cut on the bottom, and it should have a green color all the way down the stalk, with as little white as possible.
- Size is a matter of preference. Thin asparagus tastes stronger and more grassy. Thicker spears taste sweeter.
- Did you know… the white asparagus is not a different variety? It’s just regular asparagus that’s been chlorophyll-deprived by being grown away from sunlight either under earthen mounds or plastic.
- One end is the tough stem end; the other is the tender flower. To separate, hold it on both ends and bend. The stalk will snap at its natural breaking point.
- Store in the fridge for 4-5 days.
- If you have room in the fridge, and some extra time on your hands, trim the bottom ends of the asparagus and place the stalks in a half inch of water. This will keep your asparagus fresh and stop the dehydration process.
Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.