There is no Springtime treat I look forward to more than fresh asparagus. It's tips peaking through the earth signifies the end of winter. We adore it so much that the first crop we planted once we established our raised bed garden space was this delicious vegetable. Asparagus is usually served as a side dish and you can plan on about 10 thin stalks or 5-6 thick stalks per person. Although, the first time of picking each spring I try to get a bit more for each of us because it's been an entire year since we've enjoyed the tender, flavorful stalks. It makes for a special dinner, no matter what else is being served.
How To Select: White, purple (turns green when cooked), or green asparagus is all delicious. Green is most common although I've seen quite a bit of the purple variety at the farmer's market lately. The size can be a matter of debate. My husband, for instance, believes the skinniest stalks are best whereas I adore any of them. Some choose to peel thicker stalks with a vegetable peeler, although it certainly isn't a requirement. Canned or frozen asparagus are, well, mushy, so if you can purchase stalks fresh and in-season, these will taste the best.
If you are trying to select asparagus from the grocery store or farmer's market, rather then your backyard, you'll want to look for upright and firm stalks. Pay close attention to the tips as they will tell you if the stalk is past it's prime or not. You want tips that appear closed and compact and don't look too dry or moist and slimy. The stalks should have bases that aren't too woody, dry, or cracked.
How To Store: First, if it's banded with a rubber band, it's best to remove that. The rubber bands promote sweating, because the stalks are bound together, which will accelerate their deterioration. For freshly picked asparagus, including what you purchase at the farmer's market, it's best to un-band them (if they are banded) and store them in a jar of water in the refrigerator, tips up, with the tops loosely covered with a small paper, cloth, or plastic bag. For asparagus purchased at the grocery store, un-band them and store loose in a paper, cloth, or plastic bag in the vegetable bin. Asparagus are always best cooked the day they are picked. If that's not possible, they should not be stored for more then 2-3 days.
How To Prepare: Asparagus is best prepared right away, no matter where it comes from, store, farmer's market, or your backyard. Rinse each stalk, gently bend it and let the stalk snap where the tender and woody/tough parts meet. Then you can simmer, steam, roast, broil, stir-fry, sauté, or grill. Whichever way you choose, asparagus is usually done in minutes. Asparagus is delicious served without an accompaniment, but if you would like to add a little something to it, some of the more popular ones include: a squeeze of fresh lemon juice, a sprinkle of freshly grated lemon zest, a drizzle of olive oil (plain or infused - garlic, herb, etc.), a pat of butter, a thin shaving of parmesan, a vinaigrette (very good with an Italian one), a hollandaise sauce, or with a bit of mayo.
To Simmer: Lay the trimmed and cleaned asparagus in a skillet that can hold the spears without crowding. Cover with water, cover the skillet, and turn the heat to high. Cook 3-10 minutes, just until a sharp knife can be easily inserted into the thickest part of the thickest spear. Serve.
To Steam: Lay the trimmed and cleaned asparagus in a steamer basket set in a skillet that has about an inch of water in it. Cover and turn the heat to high. Cook 3-10 minutes, just until a sharp knife can be easily inserted into the thickest part of the thickest spear. Serve.
To Roast: Preheat the oven to 450 degrees Fahrenheit. Toss the trimmed and cleaned asparagus in a bit of olive oil to coat lightly, and season with salt and pepper. Set on a parchment-lined baking sheet and bake 10-15 minutes, or until a sharp knife can be easily inserted into the thickest part of the thickest spear. Turn once or twice while it's roasting. Serve.
To Broil: Preheat the broiler. Lay the trimmed and cleaned asparagus on a parchment or foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Place under the broiler, watching carefully, for 5-10 minutes, turning once or twice during this time. Broil until a sharp knife can be easily inserted into the thickest part of the thickest spear. Serve.
To Stir-Fry/Sauté: Slice the trimmed and cleaned asparagus into 2 inch pieces, leaving the tips at 2-3 inches. For the thicker stalks, slice the stalks in half. Heat 2 tablespoons oil in a skillet over medium-high heat and add asparagus to the hot pan. Season with salt and pepper to taste and sauté, stirring frequently, until nearly tender. Add minced shallot or garlic in the last minute, if desired. Serve.
To Grill: Preheat the grill. Gently toss the trimmed and cleaned asparagus in a couple of tablespoons of olive oil to coat each stalk. Season with salt and pepper to taste. Grill over direct heat, turning every 3-4 minutes, until tender. Serve plain, with a squeeze of lemon, or with a thin shaving of parmesan. *If you have thick stalks, it's best to peel the bottoms of the stalks first and parboil for 1 minute, then drain before proceeding.
Whichever way you choose to prepare it, I recommend savoring every bite. Although it's available in stores year-round, that doesn't mean it tastes good. Freshly picked asparagus is incredibly delicious and truly one of the best things about spring.
1 comment
I adore asparagus and am thrilled to be growing our first crop! Thank you for the storage tips-although I doubt our harvest will get the chance to sit for too long!
Post a Comment