Getting the Best Out of Thick Asparagus
Wondering what to do with those stalks? Roast them with sweet slivered leeks and salty capers.
Thick and thin asparagus have their places in the kitchen, and the fat spears’ may just be in the oven.Credit...Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
When I was a kid, my father planted asparagus in a sunny corner of our Brooklyn backyard.
He was an optimistic urban gardener, despite a long list of failed crops: apricots eaten by rogue squirrels; corn that withered in its husk; white eggplant that might have been the first grown in Flatbush had they not succumbed to blossom-end rot.