Asparagus more expensive than many other vegetables because it is picked by hand. It is a good source of vitamins A and C, potassium and the B vitamins. Look for thin stalks with tight, closed tips. White asparagus is grown without exposure to the sun and is cooked just like green asparagus.

To prepare: Remove ½ inch of the bottom stalk. Rinse and leave whole or cut into 3 inch pieces.
To boil: Place 1 pound asparagus in a saucepan filled with 3 cups salted water . Bring water to a boil, add asparagus, reduce heat to low, cover and simmer 5 minutes- longer if you like it really soft. Remove with tongs or slotted spoon. Serve asparagus warm with lemon or butter or chill and chop to put in a salad.
To steam: Lay flat in a steaming basket over a pot filled with 1 inch of water. Bring to a boil. Cover and steam 3-7 minutes depending on the thickness of the stem. You want them tender but not mushy.
Serve asparagus with butter, lemon juice or a drizzle of your favorite salad dressing.
Storage: Fresh asparagus can last 2-3 days before cooking. Once cooked refrigerate for 2 days or freeze for up to 2 months.
Comments: Asparagus contains a harmless sulphur containing compound related to skunk spray which breaks down once eaten and it makes urine smell funny.

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