Asparagus (Asparagus officinalis)
The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable arrives with the coming of spring.
Asparagus can be served hot or cold. While it is not necessary to peel asparagus, you should cut off the fibrous base before cooking. Wash it under cold water to remove any sand or soil residues. You can tie asparagus stalks in a bundle to steam them, as this will make it easier to remove the stalks once cooked.