Like that old Heinz ketchup commercial: Spring, it keeps us waiting. Not only because we are tired of cold New England weather after 5 months of winter, but also in anticipation of all that arrives with Spring. In the Pioneer Valley, maple syrup is a first sign of Spring because maple production starts as the snow begins to wrap up and we know that some weeks later, asparagus season will begin.

The Connecticut River Valley is renowned for its asparagus, in particular the town of Hadley, where in its abundance it’s called “Hadley grass.” When it’s in season we find it at road side stands fresh picked that morning for $5 a bunch, just pay by the honor system. If you wait until afternoon the stands will be empty until the next morning; it’s picked fresh every day.  Asparagus has a different flavor and is tender crisp when it’s picked the same day; not shipped hundreds of miles, stored in a refrigerated warehouse and put on a supermarket display.

Some like asparagus with thick stalks, others prefer tender thin stalks. My choice depends on the way I’ll prepare it: for grilling or a quick sauté, I prefer thin asparagus because it cooks through quickly. For a mix of hearty vegetables, with mushrooms, or as a side on it’s own- I select thicker stalks. People wonder where to break off the woody ends: on thin stalks you can bend the stalk near the end and it breaks where the tender becomes tough.

On thicker stalks, cut off the end where the green turns silvery white and even peel the skin if it’s tough.

We eat asparagus almost every day when it’s in season, it’s helpful to have many recipes. A few of my favorites are Grilled Asparagus with miso mayonnaise or a Dijon vinaigrette, a Spring vegetable sauté, Asparagus with wild mushrooms, and Asparagus quiche. Try to source asparagus and any other spring vegetables locally, directly from a farmer if possible, and you’ll find you’ll anticipate the flavors of Spring.

 keeps