Springtime means our long wait is over. Asparagus are finally here.

Okay, it probably seems like they’re always in season because a lot of grocery stores carry them year-round (which is a little sad, because it diminishes how special they really are).

Between March and May, fresh, locally grown asparagus, bursting with their vivid grassy taste are everywhere. Green… white… purple… pick your favorite.

Buying perfect green asparagus is pretty simple, but the most important thing to look for is bright green stalks that are smooth, firm, straight and round. The tips should be compact. Click here for more buying tips.

Steaming asparagus is a great way to get this veggie on the table fast. The crunchy lemony-garlic breadcrumbs in this recipe make these asparagus even more special.

So, what are you waiting for? Get going… the asparagus are here!

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Gary asks: “How do I pick out the best asparagus? Sometimes I’m lucky, but most of the time the asparagus I buy are dry and woody.”

Happy First Day of Spring! Vivid green fresh asparagus, with its subtle grassy taste, has always reminded me of the promise of the coming season…. like a big bouquet of flowers (which is exactly how you should treat it).

The stalks should be smooth, firm and straight, not dry and fibrous. Look for tips that are closed, pointed, compact and bright green (a little purple in the tips is okay). The greener the asparagus, the more tender it will be.

When you get the asparagus home, cut off the elastic band and trim a little off the bottom. Wrap the freshly cut stalks in a wet paper towel. Slide the asparagus into an unsealed plastic bag. You can also store asparagus in an inch of water in a jar or vase in the fridge after trimming them.

If you are lucky enough to find white asparagus, buy ’em. White asparagus is actually green asparagus that is grown underneath a cover of soil or hay so the sun can’t green it. Store white asparagus in a paper bag in the fridge because light makes the color change. Don’t forget to peel the stalks (this is optional with green asparagus). Treat purple asparagus as you would green asparagus. Some say purple asparagus are sweeter.

Try to buy asparagus that is the same size so it will cook up evenly. When you’re ready to prepare it, bend the cut end gently until it breaks off (this is the tough, inedible part). Mama loves to grill or oven-roast them with a little olive oil.

Asparagus is packed with antioxidants: Vitamin C and beta-carotene (most of the nutrients are found in the tips). It’s also low in calories (if you don’t dip them in butter or smother them in hollandaise sauce!).

And remember: it’s okay to eat asparagus with your fingers (if it isn’t in a sauce)!