At a mere 20 calories/serving (8 medium spears), the first green stalk of the season is a welcome addition to springtime meals.
buying: Look for straight, crisp spears with green or purple tips and tight heads. Freshness counts, not size. One pound (500 g) makes 2-4 servings. Buy lots, eat fresh, or refrigerate for two or three days. Wrap stem ends in damp paper towels, then cover entire bunch with plastic wrap, or stand straight up in a pitcher of water. prepare: Wash in cold, running water to remove sand or grit. Snap off and discard tough, woody ends then use a vegetable peeler to lightly peel the bottom of the stalks for an even more tender bite.