Spring has sprung, and that means the thin, tender stalks of asparagus are ready to tempt us again. Easy to prepare, great in many dishes, and at their peak, asparagus is the perfect addition to your Spring recipes.

asparagus stalks 300x295 Asparagus 101 + Chilled Asparagus and Kale SoupHow to Buy

When you’re buying asparagus, choose firm stalks that are bright green in color with tight tips and moist, not dried out, ends.

How to Store

Though it is best eaten fresh, store it in the refrigerator standing in an upright position in a container of water. Cover with a plastic bag.

How to Prep

After purchasing your asparagus, use a vegetable peeler to peel and trim fat spears. To do this, lay a spear on a flat surface. Hold the tip of the stalk and starting from about an inch below the tip, peel the thin skin from the speak. Trim off the end with a knife.

How to Steam

If you want a simple, steamed dish, and love your asparagus, consider investing in a tall, narrow asparagus pot with a basket. To steam in here, add about 2 inches of water to the pot and bring to a low boil. Use kitchen twine to tie together the peeled and trimmed asparagus into a loose bundle. Put it in the basket, then place the basket in the pot. Cover and steam until tender, about 5 minutes. Remove the basket and cover until serving. If you don’t have an asparagus pot, lay the stalks in a colander or steamer and put it over a pot of boiling water. Cover and steam until tender, about 5 minutes.

How to Boil

To boil the spears instead, fill a deep skillet with water. Add a generous portion of salt. Bring to a boil over medium-high heat. Add the peeled and trimmed asparagus to the skillet. Boil under tender, about 5 minutes. Remove the spears from the water with a slotted spatula or tongs, and drain on a clean kitchen towel. Keep warm until serving.

Chilled Asparagus and Kale Soup

This soup is easy to prepare with minimal ingredients, so be sure to choose in-season asparagus for the best flavor. 

Serves 4 to 6

5 tablespoons extra-virgin olive oil, divided
2 medium onions, thinly sliced
1 clove garlic, minced
3 pounds asparagus cut into 1/2-inch pieces
Sea salt and freshly ground black pepper
4 cups vegetable stock
8 ounces kale, destemmed
6 thin asparagus spears, tips removed, thinly sliced lengthwise
Heat 3 tablespoons of the oil in a large pot over medium-low heat. Add the onions and cook, stirring occasionally, until translucent, about 10 minutes. Add the asparagus pieces and garlic. Sprinkle with salt and pepper. Cook until asparagus is tender, about 5 minutes. Add the broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until asparagus is tender, about 10 minutes. Add the kale and cook until wilted and tender, about 4 minutes.
Using an immersion blender, puree until smooth. Stir in the remaining oil and season with salt and pepper to taste. Chill until cold, about 3 hours.If you don’t have an immersion blender, let the soup cool for about 20 minutes, then puree in the food processor or a blender.
Before serving, divide the asparagus spears over the bowls, then top with the soup.
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