With straight, elegant spears and closed, compact tip, asparagus is always a luxury, particularly the green English variety. It is available from May to July.
To store: Use on day of purchase or wrap and store in the salad compartment of the fridge for 2 days.
To prepare: Trim the ends if necessary and carefully wash the spears in cold water. When steaming or boiling, keep the tips away from direct heat as they cook faster. Cook until tender but still firm. It is easier to eat asparagus with your fingers, dipping the stems into a sauce.