	Common Name:	Asparagus
	Family:	Asparagaceae
	In Season:	April - Juneï¿½ï¿½ (best)
	Buying:	Choose firm stalks
	Storing:	Refrigerate for up to 4 days
	Allowances:	5-10 Spears per person

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General - Preparing fresh Asparagus

Cut off the woody ends of the stalk or pare with a peeler. Rinse well in cold water.

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
x	x	x	x	x	x	x
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
x	x	x	Y	x	Y	x

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ï¿½ Cooking times and suitable methods for cooking Asparagus
ï¿½	ï¿½	ï¿½
Bake/Roast	y	15 - 20 minutes - Drizzle liberally with oil and seasonings
Boil	y	7 - 10 minutes
Fry/Sautï¿½	y	5 - 8 minutes
Microwave	y	5 - 8 minutesï¿½ ï¿½
Steam	y	8 - 12 minutes
Stuff	X	ï¿½

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