THE VIRGINIAN-PILOT 
              Copyright (c) 1996, Landmark Communications, Inc.

DATE: Thursday, March 14, 1996               TAG: 9603130095
SECTION: FLAVOR                   PAGE: F1   EDITION: FINAL 
COLUMN: Morsels 
SOURCE: Ruth Fantasia 
                                             LENGTH: Short :   35 lines

IT'S A SNAP TO FIND GOOD ASPARAGUS AT GROCERY STORE

ASPARAGUS. Some abhor its stringy, khaki-green fibers and bitter tips; others enjoy its fresh, crisp appearance and lively flavor.

Sometimes it seems asparagus suffers from multiple-personality disorder. But its real problem is that some people just don't know how to buy and cook it.

When buying asparagus, look for green stalks with dry, tight, purplish tips that come to a point, says Jack Murdich in ``Buying Produce'' (Hearst Books, 1986). The stalks should smell fresh, not musty. Make sure there's no sand in the tips, Murdich says.

When preparing asparagus, snap the stalks with your fingers.

Steam or microwave until just tender (about 12 minutes for 2 pounds) and still brightly colored. Serve with hollandaise sauce or butter.

To cook asparagus quickly, use this method from ``Joy of Cooking'' by Irma S. Rombauer and Marion Rombauer Becker (Bobbs-Merril Co., 1975):

``Cut asparagus diagonally into 1-inch strips and stir-fry until tender. Garnish with buttered bread crumbs.'' ILLUSTRATION: FILE PHOTO

Look for green stalks with tight, purplish tips that come to a

point. The stalks should smell fresh.

by CNB