Asparagus season is a short but sweet; and now is the time you should start seeing the bounty sprouting in your local store. Asparagus season begins in March and lasts through June, but the best stalks are available in April and May at a prices that are very budget friendly.  Asparagus is packed with great nutrients like niacin (for energy metabolism) and folate (key in cell division and essential in times of rapid growth such as pregnancy) and is very easy to make.  However, you'll need some key cooking techniques to get the ideal flavor and texture of asparagus while keeping all of its wonderful nutrients.  Here are two great rules to keep in mind when cooking this delicate vegetable:

Rule 1: Woody stems are a no-no. A great way to make sure you prep your asparagus perfectly every time is to simply remove one spear from the bunch and hold it at the root end with one hand.  Grasp the center of the stalk with your other hand and gently bend until the stalk breaks.  Discard the woody end.  Line up the tip of the broken piece with the tips of remaining asparagus and cut them the same length as the broken piece.  The natural break is the point where you will have no woody or stringy particles, resulting in perfect asparagus spears.  

Rule 2: Quick cooking is key.  No one likes mushy stringy asparagus, its a sign it is over cooked.  Asparagus does not need to be cooked long (generally 2 to 3 minutes to be ready to eat).  Utilize your steamer basket, saute pan, or grill to cook these great spring treats with speed and help preserve its nutrient content. After cooking, try tossing your asparagus with a few teaspoons of extra-virgin olive oil, lemon zest, fresh lemon juice, and a pinch of salt and pepper to maximize flavor.  

Want some tonight?  Try these great recipes tonight in your kitchen and celebrate the coming warm weather.