Getting Ready for Easter

Even if we didn’t have a calendar, a stroll through a supermarket would tell you it is almost spring. Of all those sprouting now, few are as quick to prepare as asparagus, spinach or fresh tender chard.

For asparagus, the “peel-or-not-to-peel” debate continues. My only advice is that those who have tasted peeled asparagus generally concede that the effort is worth the results. Now, this peeling is with a light touch…don’t apply too much pressure…and just remove the thinnest possible strip. This strip is made of cellulose. When cooked, the outer skin responds as does celery string….it just does...