BERKELEY (KCBS) – A reference to asparagus on an Egyptian panel dating to 3000 B.C. attests to this vegetable’s lengthy history. In ancient times, asparagus was known in Syria and Spain; Greeks and Romans ate it fresh in season and dried it for use in winter.
Most important for us in the Bay Area, springtime is when fresh, local asparagus comes on the market. It’s usually in season from mid-April until mid-June.
So, which to choose, the skinny stuff or the fat stalks? The answer is entirely a matter of personal taste.