Asparagus season under way

With spring upon us, fresh asparagus is showing up in abundance in supermarkets. Here are some handling and preparation tips from the California Asparagus Commission:

Choosing and storing

“Choose bright-green asparagus with closed, compact tips. Younger plants have thick stalks; older plants or plants grown closely together have thin stalks.

“To trim, snap off the tough bottoms of spears - no knife necessary.

“Keep fresh asparagus moist until use.

“Do not defrost frozen asparagus; use it frozen.

Methods of cooking

“Steaming: Place asparagus on a steamer rack in large pot of boiling water; the water should just touch the bottom of the rack. Cover and steam until al dente.

“Roasting: Toss spears with olive oil and season with salt, pepper and desired herbs. Arrange in a single layer on a baking sheet and drizzle with olive oil. Cook in a 500-degree oven about six to eight minutes, rotating the spears once using the back of a spoon.