May 26, 2008 issue

By Anna Kuchment

Gail Simmons of Food & Wine magazine, a judge on Bravo’s “Top Chef” (bravotv.com), eats asparagus at least twice a week in the spring. Now through the end of May marks the peak season for this crisp, sweet, versatile veggie. Simmons shared some tips.

Shopping: “You always want to make sure the tips are tight and the stalks are strong, firm and standing upright,” she says. Mix different varieties—purple, white and green—to play with color, flavor and texture.

Preparation: Break off or cut off the bottoms. If the stalks are thick, peel them with a vegetable peeler to make them more tender. Roast at 500 degrees for 10 minutes. Cool, and serve with dill and lemon vinaigrette. Or chop roasted asparagus and toss with pasta, Parmesan cheese and lots of black pepper. See foodandwine.com for more recipes.