Headed to thefarmers' market for fresh produce, including asparagus?
Get there early for the freshest picks.
Don’t buy stalks that look dried out, shriveled, or look less than fresh.
Credit: Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
And don’t let fresh asparagus waste away in your fridge!
It’s best the first few days after it’s purchased.
Check out theserecipesfor inspiration.
Snap off any hard ends and trim feathery tips before you jump in cooking.
That way, the asparagus will be ready to eat as soon as it’s cooked.
Ingredients
2tablespoonsunsalted butter
1/2cuppanko breadcrumbs
1/2teaspooncrushed red pepper
1/4teaspoonplus 1/8 tsp.
Add panko, crushed red pepper, and 1/8 teaspoon of the salt.
Cook, stirring often, until toasted, 2 to 3 minutes.
Stir in parsley and tarragon; set aside.
Preheat oven to high broil with rack in middle position.
Place asparagus on a rimmed baking sheet, and drizzle with olive oil; toss to coat.
While asparagus broils, place heavy cream in a small skillet.
Bring to a gentle simmer over medium, stirring occasionally.
Add Parmigiano-Reggiano 1/4 cup at a time, stirring until completely melted and smooth after each addition.
Arrange broiled asparagus on a platter.
Spoon cheese sauce over asparagus, and sprinkle with panko mixture and lemon zest.
