Laughter is brightest in the place where food is.
- Irish Proverb
As much as I love hearty, chilly-weather meals, I am always ready to embrace the fresh, lighter fare of Spring. Fresh-picked asparagus is one of my favorite Spring veggies. From late February to early June, depending on where you live, these locally grown spears will appear at farmers’ markets. Asparagus is available in grocery stores year-round, yet the spring crops are the most flavorful and tender.
WHY I LIKE COOKING WITH ASPARAGUS
Asparagus is used in many cuisines throughout the world, including Asian, Italian, Spanish, Middle Eastern, French, and more.
They come in fun colors - green, white, and purple are the most common - which add interest to the dishes that I am preparing.
They can be cooked in a variety of ways, or served raw.
Asparagus plays well with so many foods - cheese, eggs, truffles, lemon, prosciutto, dill, tarragon, nuts and seeds, creamy dips, hummus, baba ghanoush, romesco, pasta, gnocchi, whole grains, salads.
They are a delicious way to get many essential vitamins, minerals, and antioxidants that support better health and well-being.
SELECT
The most commonly known asparagus is the green variety, yet you may also be familiar with white and purple.
Green asparagus has thin, medium, or thick spears which can be tender or, at times, stringy. Their flavor is grassy, slightly bitter, or sweet.
White asparagus is common in Europe. The plants are covered or grown in the dark which prevents the development of chlorophyll, thus the white color. White asparagus generally have thicker spears than the green variety and can have a slightly nutty flavor.
Purple asparagus contains high levels of antioxidants, creating a violet color. They have a flavor similar to green asparagus, yet sweeter.
When shopping for asparagus, select stalks that are firm and smooth, rich or bright in color, and appear plump, with tightly closed buds at the top. Avoid those that are dried out, limp or soft, dull or discolored, or have spots or blemishes. Inspect the outer and inner stalks in a bundle, ensuring that all are fresh and in good condition.
Asparagus can also be purchased frozen or canned (plain or pickled).
STORE
Fresh asparagus tend to dry out quickly. To maintain moisture and freshness:
avoid washing until ready to use
keep the bunch bundled together
trim about one inch off the bottom of the stalks
wrap the ends in a moist paper towel and stored in the crisper drawer, or stand them upright in a container with 1/2 - 1 inch of cold water (like flowers) and store them on a shelf in the refrigerator
PREP AND COOK
Just prior to cooking, rinse the asparagus with cold water and shake off excess moisture, or gently pat dry with a paper or clean cotton towel. Trim or snap off the tough bottom ends, or use a peeler to peel them. The ends can be saved in the refrigerator or freezer for later use in soup or stock.
Frozen asparagus does not need any prep. Canned asparagus generally contain added sodium. Rinse them well under cold water before cooking to reduce the sodium intake.
When it comes to cooking, asparagus are versatile. They can be grilled, roasted, sautéed, steamed, or stir-fried, as well as used raw or blanched. Seasoning asparagus can be done simply with salt and pepper, or in a more complex format such as using sauces or spice blends.
Serve whole spears on their own as a side dish, as an appetizer, or in a tart.
Cut them into bite-sized pieces to add to a salad, pasta, whole grain dish, pizza, omelet or frittata, stir-fry, crepes, bruschetta, or souffle.
Puree them in a soup, or sauce.
The key to cooking asparagus is not to overcook the spears. They should be tender when pierced with a sharp knife or fork and still hold their shape.
Very thin spears only need a short cook time, while thick spears require a bit longer cooking time.
The green variety generally cooks quickly and is best served al dente.
When cooking white asparagus, it is best to first peel them from tip to end. Because they tend to be thicker, they may require a longer cooking time than green asparagus.
Purple asparagus is tender, and cook more quickly than white asparagus. They are best served al dente, just as green asparagus.
Frozen or canned asparagus cook quickly since they have been blanched before freezing or processed before canning.
General Cook Times for Green Asparagus Spears
Grill:
high to medium-high direct heat
brush with oil
2 - 3 minutes for thin spears, 4 -5 minutes for thicker spears; turn frequently
Saute:
medium-high heat
a small amount of oil in a skillet
4 - 5 minutes for thinner spears, 6 - 8 minutes for thicker spears; turning frequently
Roast:
preheat oven to 450°F
toss spears in oil, and spread in a single layer on a parchment or foil-lined baking sheet
6 - 8 minutes for thin spears, 8 - 10 minutes for thicker spears
RECIPES
Here are three ways you may wish to enjoy fresh, locally-grown asparagus this Spring:
Chili-Rubbed Fish with Asparagus and Lemon
Cream of Asparagus and Sweet Potato Soup
Buckwheat Crepes with Asparagus, Mushrooms, and Cheese
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