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Asparagus
Appears in
Published 2000
Asparagus lovers are split into two camps—those who like it thin and those who like it thick. I for one am firmly planted among the lovers of the thickest stalks possible. When it comes to making soup, the texture of the asparagus isn’t important, but thick stalks always have more flavor.
The best time of year to buy asparagus is April and May, when it is the least expensive and has the best flavor. In Europe you can’t even find asparagus out of season. I still dream of the giant white asparagus we used to get in France at the end of April—at the price of filet mignon.
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