Asparagus Tips & Recipe

Now is the time to stalk up on these sensational spears! Make sure to look them over carefully, because you want asparagus to have the following:

• tightly closed tips - avoid the ones that look like budding flowers
• smooth stalks - wrinkles in asparagus are a sign of age
• moist bottoms - unless you're buying them in the farmers' market, it's best to buy asparagus from markets where they are stored upright in a tray with a little water

Storing Asparagus:

Put them in a tall glass or vase filled with an inch or so of water in the bottom, slip a plastic bag over them and store in the refrigerator or wrap the bottom of the bundle in a damp paper towel, put the bundle in a plastic bag and store in your veggie bin in the refrigerator. It's best to use your asparagus the day you purchase or the day after.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

6 servings

1 lb medium-thick asparagus

1/2 lb prosciutto, thinly sliced

(you want to have an equal number of spears and slices of prosciutto

Heat the oven to 450 degrees. cut the bottom 1 to 1 1/2 inches of the asparagus spears. Wrap a slice of prosciutto around each spear spiraling upward. Line a pan with aluminum foil and smear it lightly with olive oil. Arrange the spears on the pan and place it in the oven. Roast for 5 minutes and shake. Continue roasting until the asparagus is very tender and prosciutto is a little crisp, about 15 minutes total. Serve and enjoy!