Once only available for several weeks in each spring, imports now mean we can enjoy asparagus all year round.
The stalks of thick asparagus, whether white or green, need peeling. After peeling, break off the woody base and discard. Sprue, which are young, thin, long asparagus stems, need little preparation, except trimming at the base. Prepare asparagus just before cooking to prevent the stalks drying out.
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