It's Asparagus Season
With asparagus season being notoriously short– peak-picking time is between late April and June– we went all in and created two months worth of asparagus filled specials to fill your every craving for the tasty veggie.
We’ve got a few tips and tricks for you when you dive into those asparagus friendly recipes you’ve been hoarding so you can enjoy them to their fullest.
BUYING
Asparagus is fairly easy to find at the supermarket these days, but since this veggie is freshest right after it’s picked, the best bundles are usually found at farmer’s markets or your local food market. Look for the stalks that are firm but tender, with closed tips.
STORING
Because asparagus quickly loses flavor and tenderness after it’s picked, it’s best to cook within a day or so of buying. If you’re planning on waiting to cook it, soak a paper towel in water and wrap the ends of the stalks to keep them fresh.
COOKING
Asparagus cooks quickly– in fact if you’re boiling it you only need to do so for 4-7 minutes depending on the thickness of the stalks. For easy removal from your pot, tie the stalks into bundles and drop them into the boiling water.
EATING
This month, Chef Rogelio is featuring this seasonal ingredient in two of our May specials. Our special hand-tossed pizza is baked with prosciutto, asparagus, garlic purée, fontina and Parmesan, and our special orecchiette is sautéed with asparagus, pancetta, roasted cauliflower, sliced garlic, cherry tomatoes, fresh basil, butter sauce and grated Pecorino Romano.
