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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Fried Calamari
Squid were relatively abundant along the Istria...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Asparagus
This popular vegetable is best when it’s fresh from February through June. Although green is the mos...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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March 4, 2015
Asparagus

This popular vegetable is best when it’s fresh from February through June. Although green is the most common, white and purple asparagus are a good option as well. White asparagus, are grown underground to prevent the color from setting in. The tips of the white asparagus are tasty and sweet while the stem can be woodsy and need to be discarded. On the other hand the purple asparagus look and taste good, but they do lose their purple coloring in cooking. When buying asparagus, look for firm, bright green stalks, with tight tips. I recommend buying them on the day you’d like to prepare them. If you do need to store them, wrap them with a humid paper towel and set them in a container with an inch of water, they should remain fresh for 3 to 4 days in the refrigerator. When preparing asparagus, with a potato peeler, peel the lower 2/3 of the stem. Then cut off the tough lower stem part usually about one inch. The asparagus is ready to be cooked. When I find myself in Italy in the Spring, I love to go foraging for wild asparagus; they are much thinner than regular asparagus and have a more pronounced bitter taste which I love. See the photo of wild asparagus which I foraged.