Snap to it! Washington asparagus is in season and on sale!

The season launched just before Easter and I have been “stalking” the local produce departments ever since.

Inherently rich in fiber, vitamin A and C, it thrives in the mineral rich soil of the Yakima Valley, and it’s very easy to prepare.

In the produce department, check the label (or rubber band) and ask for it by name.

Choose stalks that have the tips intact and are displayed standing in a small tray of water, which maintains freshness.

At home, snap don’t cut the spear. Hold the spear horizontally and bend the stalk, The stalk will naturally snap where the tough end gives way to the tender stalk. (This is a great hands on task for energetic kids in the kitchen!)

The harvest should run into June this year so there’s still time to enjoy this local specialty in its seasonal simplicity. For me, I’ve steamed it and served with butter and dill. I’ve roasted it in my Breville Smart Oven with a little olive oil and salt. I’ve served it steamed and nestled with a luscious piece of Copper River Sockeye . I also pickled it raw with a simple brine poured over top.

As for the snapped ends? Those got stockpiled in the fridge and eventually pressure cooked with aromatics, whizzed in the Vitamix and frozen for soup.

The local grocers have been featuring Washington asparagus in their weekly ads and this week QFC has it on sale for $1,99 for Mother’s Day.

So the next time you go to the produce department, stalk the displays and choose Washington Asparagus while it’s in season and on sale!