Seasonal Chef


Two of my favorite harbingers of spring are wild ramps and asparagus.

Local asparagus is not ready in East End gardens yet, so look for tight-budded (no open, frizzy edges, please) purple hued spears in the market. Once home, cut one inch off the bottom of the stalks, stand them in water as if they were flowers, invert a plastic bag over top, and refrigerate the asparagus overnight. Next day they will be ready to peel and cook.


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