home or Register


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.
 
more about lidia ›




Fig Focaccia
I loved the sweet fruit-studded focaccias I had...
 
see all
lidia's recipes ›


Lidia's: In the Kitchen - Keeping Fish Fresh

 
see all lidia's videos ›


see all of lidia's photos ›


Asparagus
This popular vegetable is best when it’s fresh from February through June. Although green is the mos...
 
see previous tips ›
see next tips ›


Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
March 4, 2014
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.