Take advantage of fresh asparagus and eat them while they're fresh. They're delicious raw, lightly steamed or in an array of main and side dishes.
I'm nearly swimming in asparagus. We're picking 2-3 pounds a day and selling much of it at the farmers' market, but I'm keeping plenty for us to eat. I know asparagus season is short-lived and we won't see it in the garden again for a year, so we try to take full advantage of it when we have it.
Asparagus should be kept in the refrigerator, preferably stored in a jar or small bucket with the bottom end of the spears in water to keep them from drying out. The diameter of the vegetable doesn't seem to affect its taste, and if it is truly fresh, it shouldn't need to be peeled.
Freezing and canning asparagus just doesn't work, but you can stretch the season just a little bit by cooking the asparagus in a main dish that freezes well, such as pizza or quiche.
Eat up! Asparagus time is short.....
