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它是什么？
A cultivated member of the lily family, tender green stalks of asparagus signal the arrival of spring. While green asparagus is most common, asparagus can also be white or purple. White varieties are mounded with soil to keep sunlight out; because the spears develop in darkness, they don’t produce chlorophyll, so they never turn green. Their skin is slightly tougher and their flavor is milder. Purple asparagus, a relative newcomer, is an attractive alternative to green. But unless you apply vinegar or lemon juice to the spears before cooking, they will discolor. Truly versatile, asparagus is delicious steamed, roasted, sauteed, and grilled. Its sweet, slightly nutty taste goes well with all kinds of flavorings, including delicate herbs, citrus, garlic, ginger, sesame oil, hard grated cheeses, eggs, mushrooms, ham and bacon, cream, and shellfish, particularly shrimp.
芦笋：颜色钥匙
芦笋属内大约有300种芦笋植物，但我们只吃一个：芦笋officinalis。虽然绿色品种最常见，但在某些农贸市场和特色店也可以找到紫色和白色芦笋。
Green
随着年龄的增长，它甜美的草味变得更加植物。尽管它在一年中的大部分时间都可以在超市购买，但从春季初到末期，它最好被当地来源收获。
Purple
It’s sweeter, tenderer, and produces fewer stalks per plant than its green cousin. Also known as Violetto d’Albenga, this variety originated in northwestern Italy (these days, it’s also grown in California). To preserve its color, use it raw or cook it briefly; the longer it cooks, the more likely it’ll turn from purple to green.
白色的
白色的asparagus is less bitter and more tender than its green counterpart. It’s pale because it’s grown covered in dirt, so it’s never exposed to sunlight and doesn’t develop chlorophyll. White asparagus is increasingly available year-round, but has a sweet, slightly artichoke-like flavor and silvery color.
Both white and green asparagus are Asparagus officinalis, a plant that has been cultivated in Europe for thousands of years. It grows best in sandy, saline soil, so it’s often farmed in coastal regions. It’s unclear who discovered that mounding dirt around asparagus stalks as they grow makes them white, tender, and sweet, but the practice became common in France in the mid-1600s and spread throughout Western Europe, where white asparagus is now more common than green. Labor-intensive to grow and therefore costly, it’s been slow to take off in much of the world, but growers in Central America, Mexico, and California have made it more available in North America.
白芦笋可用于任何需要绿色芦笋的食谱。切成薄片时，它酥脆而清爽，就像在右边的沙拉中一样。如果您要烹饪整个长矛，请修剪底端 - 它们往往是木质而坚韧的，例如绿色的芦笋 - 然后将茎剥去去除皮肤，它们比绿色芦笋更坚硬，更严格。用橄榄油和烤（或烤制）刷，蒸并上面撒上荷兰酱，或者用奶油汤中的泥制成，都是美味的传统准备。腌白芦笋为血腥的玛丽制作了一个有趣的装饰。
Kitchen math:
1lb. fresh = 12 to 20 spears (depending on size) = about 3-1/2 cups chopped
How to choose:
Although asparagus is available much of the year, its true season lasts only a few glorious weeks in April and May. Commonly sold in bundles of about one pound, it’s often displayed standing upright in a tray of water. Choose fresh-looking, firm, straight, and smooth spears with tight tips. Check the cut ends of the stalks; they should be moist, not dried out. Stalks should not be dry at the cut ends or limp. Open tips or ridges along the stem indicate old age; these stalks will be less flavorful and have a tough, woody texture.
Although some cooks think that pencil-thin asparagus is tenderer than fatter spears, this isn’t necessarily the case. Both can be tender, but it’s the beefier spear that usually has a better texture. Medium-thick asparagus spears—about 1/2-inch diameter at the base—have more sweet, tender flesh and a tastier skin-to-flesh ratio than thinner spears. Look for firm, straight, smooth spears with tight tips.
No matter its size, each spear has a set number of tough fibers that run its length. In a skinny spear, those fibers are crammed together, with less juicy flesh between them. In fatter spears, those fibers are further apart, separated by more sweet, tender flesh. But asparagus of any size can be sweet and tender as long as it’s fresh.
How to prep:
为了准备长矛进行烹饪，请从芦笋矛的末端修剪坚硬的白色木质基底。为了确保您已经修剪得足够多，请切断末端的片段并食用：它应该是嫩的。您也可以用手折断长矛的底部（在茎开始变硬的地方，它应该自然折断），尽管您可能会浪费比必要的更嫩的芦笋。如果芦笋是厚厚的或纤维的（咬一口咬伤），请从头部下方剥至茎端的矛。使用纤维端进行库存或堆肥。
How to store:
将末端稍微修剪一点，然后将长矛直立在一个左右的水容器中。用塑料袋松散地盖住，然后存放在冰箱的后部。如果您每2至3天刷水一次，则芦笋应保持至少1周。
When buying white asparagus, look for tight tips, evenly thick stalks, and ends that feel slightly moist. Some people prefer thicker stalks because they’ll yield more asparagus after peeling, but the stalk’s girth is not related to tenderness. Asparagus becomes tougher and more fibrous as it dries out, so refrigerate it loosely wrapped in damp paper towels and use within 2 or 3 days of purchase.
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做得好....
我最喜欢的小吃之一:)
甚至我六岁的孙女都喜欢芦笋。我需要
尝试一些在烤箱中烤的。我认为这会很好。