One of the first – and most treasured – delicacies of spring is fresh asparagus. Although not a traditional Southern food, the revival of culinary sophistication and healthy eating in North Carolina, prompted in part by the local foods  movement, ensures asparagus its place on the table.

What to look for when buying asparagus
Some folks feel that there are two ways to get asparagus: a can or a chef. But you can find these tender beauties in many N.C. farmers markets during the spring months.

• Size and color aren’t indicators of tenderness; spear tips are the best gauge of asparagus quality.
• As long as the tips of the spears are tight and not opened (purplish color is fine), the spears will be tender.
• Thick spears do not indicate toughness; thick spears can be just as tender as thin spears.
• Keep an eye open for asparagus that may be purple or white when shopping the market; these specialty varieties are just as delicious but often cost more.

How to cook asparagus
Before preparing, gently rinse the asparagus in a large bowl to remove any soil. Break off the tougher part of the stem near the bottom where it snaps naturally. Although asparagus is usually cooked, it can be eaten raw with a dip or as part of a salad or vegetable tray. One pound of chopped asparagus yields about three cups, so make sure to buy enough.

This versatile vegetable is good grilled or roasted until lightly browned; steamed or boiled in a small amount of water just until crisp tender; and even microwaved in a covered dish with water for three to five minutes. To stir fry asparagus, cut the stems diagonally into one-inch pieces, leaving the tips whole, and cook with a couple tablespoons of olive oil for three to five minutes. Add other seasonal vegetables, like snap peas and carrots, to make a delicious vegetable medley.