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“Spring Asparagus – Every Which Way!”

People mark time in different ways, the alignment of the stars, the phase of the moon, or what flowers are blooming in the garden. For us, it’s what fresh vegetables and fruits are making their first seasonal appearance in the markets, and nothing says “spring” like asparagus!

IN THIS ISSUE, we celebrate asparagus as the beginning of the garden’s cascade of fresh, local produce in the season ahead. We indulge in the bounty of asparagus by preparing it a variety of ways: steamed, grilled, roasted, breaded, stir-fried, pureed, wrapped, and garnished. You’ll find plenty of ideas for your own improvisations with this springtime delicacy!

Spring Asparagus!

Asparagus spears are the eager sprouts of the asparagus plant captured and cut at just the right moment. In perfect spring growing conditions, a spear may grow 10-inches in a 24-hour period – timing for the harvest is everything!

How to Choose Asparagus – Great asparagus on the table begins with choosing the right bunch at the market. Look for these characteristics:

• Check for fresh, tightly closed green tips, no signs of mushiness or yellowing
• The triangular scales hold tightly to the spear
• No sign of secondary sprouting from inside the scales.
• Spear is straight and strong, no sign of wilting, softness or rubbery stalks.
• Bottom of the stalk is free from excessive dryness.
• Choose stalks of similar diameter so that the bunch cooks evenly.
• Cut off the woody, whitish end or snap it away.
• Check the label to determine where and how the asparagus has been grown.

Thin or Thick – Asparagus comes in a variety of diameters; from pencil-like spears to stalks the size of a finger. All sizes are worthy for the table. It’s a matter of preference, or what’s available at the moment.

How to Store Fresh Asparagus – Asparagus is best when purchased fresh and eaten as soon as possible, but it may be kept refrigerated 1-2 days.
• Cut about 1/2-inch off the bottom of the stalks.
• Place upright in glass or vase filled with an inch of water.
• Loosely cover the “bouquet” with an inverted plastic bag.

How to Clean Fresh Asparagus – Asparagus grows best in well-drained, sandy soils. And, some of that sand may stick to the stalks, become trapped in the tip, or sneak under the scales along the stalk.
• Wash the tips by pointing them downward and swishing in a bowl of cold water.
• Similarly, wash the stalks by pointing downward and rubbing gently in the same bowl of cold water.
• Do a final rinse of the entire bunch under running water.

How to Prep Fresh Asparagus – After cleaning, the only further preparation that’s needed is removing any portions that might be too woody or too stringy. There are three schools of thought for this stage of asparagus prep. There is no “right or wrong,” but depends on the character of the asparagus bunch on any particular day. Look your asparagus in the eye and plot your strategy!

1. Snapping – At some point on the asparagus stalk its character changes from woody to tender. Hold the stalk firmly, then begin bending from the bottom end. It will naturally snap off at the point where it becomes tender. Discard the woody ends and beginning cooking.

2. Cut and Move On – We’ve been known to evaluate a bunch of asparagus and decide to cut the entire bunch with a chef’s knife in one swoop. This works best for a bunch of thin stalks of similar profile. There may be a little more waste, but it is much faster!

3. To Peel or Not to Peel – Once snapped or cut, you may opt to peel or not peel the bottom end of the stalk. Thin stalks have a thin peel and do not require peeling with a vegetable peeler. Thicker stalks may benefit from peeling with a vegetable peeler -- fibrous strings are removed and the peeled stalks cook more evenly.

RECIPE: Asparagus with Fresh Tomato Garnish

Perfectly steamed asparagus placed like a spring bouquet on the plate receives this piquant garnish well. The chopped tomatoes dressed in a simple balsamic and olive oil dressing drizzle their flavors across the bed of waiting spears. Pair with a grilled tenderloin topped with a blend of sautéed mushrooms for a lovely spring dinner.

Recipe from EatingWell: Healthy in a Hurry by Jim Romanoff and the editors of EatingWell Magazine. Copyright © 2006. Reprinted by permission of The Countryman Press, Woodstock, VT. All rights reserved.

Steamed and Boiled

Cook asparagus until it is just barely done. It should be bright green, crisp, yet tender. Check for doneness with a knife tip inserted in the thicker portion of a stalk. This will take 5-8 minutes depending on the size of the asparagus.

STEAMING ASPARAGUS in an upright position is the ideal scenario. The thicker bottom part of the stalk gets more heat than the tender tips. Loosely wrap the bunch with kitchen twine or a Foodloop, and place in a steamer basket inside a pot with boiling water for 5-8 minutes or until just barely tender. Steamer Basket - with handy handles for easy lifting

BOILING ASPARAGUS is a quick way to cook asparagus. Place the prepared spears in boiling water. We like to use our 12-inch sauté pan for this method. The size accommodates tall spears without compromise, and the lid helps to return the water to boiling quickly in the initial stages. Boiling Asparagus - An atypical use of a Saute Pan

Garnishes Galore - Asparagus loves to be accessorized! There are so many options, you can choose a different garnish or topping for each day of asparagus season.

The Basic: Melted butter, salt and freshly ground pepper
Go Nutty: Top with chopped hazelnuts, almonds, or pistachios
White & Gold: Finely sieve a hard-boiled egg on top of a pile of spears
The Italian: Drizzle with olive oil and peel thin shavings of Parmesan on top
Red & Green: Puree a jar of marinated roasted red peppers and sauce the spears
Any Dressing: Vinaigrettes, Ranch, Creamy Garlic – any salad dressing tastes great
Light & Bright: Squeeze a wedge of lemon along the asparagus spears

RECIPE: A Quick Hollandaise Sauce

This isn’t the way Julia Child would do it, but this quick version of Hollandaise Sauce works for us! Whisk 1 egg, juice of 1/2 lemon (2 T), and a pinch of salt together very well in a small saucepan. Add 1 stick of cold butter cut into 8 pieces. Place over medium-low heat, whisk constantly until all of the butter has melted and the sauce begins to thicken. Remove from heat, continue whisking. Serve immediately over asparagus spears.

Roasted & Grilled

These two methods of cooking asparagus are really our favorite methods for all kinds of vegetables. Both methods extract moisture from the vegetable concentrating the flavors. The result is an intensity of taste that is always amazing.

ROASTING ASPARAGUS brings out the best flavors. Place prepped and dried asparagus spears on a baking sheet. Drizzle the spears with olive oil and gently roll around to coat. Sprinkle the spears with kosher salt and freshly ground black pepper. Place in a 400°F oven and roast for 15-20 minutes or until just crisp-tender. (Half Sheet and Quarter Baking Sheet - great manageable sizes for roasting vegetables).

GRILLING ASPARAGUS also concentrates its flavor and adds the special bonus of the direct fire aromas. Drizzle dry spears with olive oil and roll around to coat. Use two skewers and thread the spears in a single layer. Place over a medium-high grill for 5 minutes. (Use two skewers and create a “raft” of asparagus for easy grilling).

Stir-fried & Wrapped

Asparagus fits into any stir-fry dish very well – chicken, beef, seafood, or tofu. Cut freshly prepared asparagus spears in 1-inch pieces diagonally. Thin spears work better than thicker stalks for stir-fries.

RECIPE: Wok-Seared Chicken Tenders with Asparagus & Pistachios

Ready in a flash, this simple stir-fry takes seconds to cook once the few ingredients are assembled and prepped. Start by searing the asparagus in the hot wok or pan, then add the bite-sized pieces of chicken. The asparagus buds hold the simple Asian sauce like little pockets of flavor. The crunchy pistachios topped this delicious supper dish.

Recipe from EatingWell: Healthy in a Hurry by Jim Romanoff and the editors of EatingWell Magazine. Copyright © 2006. Reprinted by permission of The Countryman Press, Woodstock, VT. All rights reserved.

Wrap It Up – Asparagus makes a great starting point for great spring appetizers. Include asparagus in spring rolls, wrap spears and a smear of herbed goat cheese in fillo dough, wrap a strip of puff pastry in a spiral around a stalk, or let your imagine take you new places. Try these two favorites of ours:

Asparagus wrapped in Prosciutto (or Bacon)
1. Prep and dry well asparagus spears.
2. Wrap spears with one thin slice of prosciutto on the diagonal.
4. Place the wrapped spears on a baking pan leaving space between each unit.
5. Roast in a 400°F oven for 20 minutes or until the asparagus is crisp tender, (or if using bacon, until it is cooked)

Asparagus with Parmesan and Bread Crumbs
1. Prep 12 asparagus spears and dry well.
2. Mix 1/2 c. grated Parmesan cheese with 1/2 c. bread crumbs, and a pinch of cayenne.
3. Beat one egg well. Dip each spear into the beaten egg and roll in the breadcrumb mixture.
4. Place coated stalks on a baking pan and bake in a 400°F oven for 10 minutes. Turn spears and bake for another 10 minutes or until the spears are golden brown.

Etiquette Note: Is it OK to eat asparagus with your fingers? Yes and No. It is acceptable to eat spears of asparagus with your fingers so long as the spears are crisp, not droopy, and not sauced or garnished in a way that could produce awkward drips. Alternatively, a fork and knife is always appropriate.

Mashed & Pureed

The versatility of asparagus extends to mashed and pureed versions of the vegetable. Prepare asparagus for cooking, cut into 1/2-to-1 inch pieces and steam or boil. Do not allow the asparagus to overcook or sit in water. Drain thoroughly. Proceed with mashing or pureeing

RECIPE: “Asparagamole”

Mashed asparagus makes a fabulous substitute for avocado when making guacamole. The key for making a good exchange is to cut the asparagus into 1/2-inch pieces to minimize any lengthy fibers. Here’s our quick version: 1 pound of asparagus prepped, steamed and mashed, 1 diced tomato, 1 finely chopped shallot, 1 minced garlic clove, 1 finely chopped jalapeno, 3 T. finely chopped cilantro, 2 T. lime juice, 1/4 teaspoon cumin, and salt to taste.

RECIPE: Asparagus Soup

This soup is perfect for those still cool spring evenings that can occasionally appear. This asparagus soup is nothing like the subpar canned versions you may have tried in the past, but rather presents with a totally fresh look and flavor. For body, potatoes are cooked and pureed alongside the asparagus; this provided plenty of body while keeping things healthy and low enough in calories to enjoy often.

Recipe from EatingWell: Healthy in a Hurry by Jim Romanoff and the editors of EatingWell Magazine. Copyright © 2006. Reprinted by permission of The Countryman Press, Woodstock, VT. All rights reserved.

Green vs. White vs. Purple Asparagus - Asparagus is most familiar as a green vegetable, but there are some rare choices available in white and purple. White asparagus is known by the German name for asparagus, spargel. This asparagus has been grown in complete darkness by mounding dirt over the emerging spears. Without the sun’s inspiration, the green chlorophylls are suppressed. Some say white asparagus has greater tenderness and more sweetness. Purple asparagus, an Italian cultivar of green asparagus known as “Violetto d’Albenga”, is known to be even sweeter and contain less fiber. Purple asparagus has a greater concentration of blue chlorophylls that override the green components. If you find two or three colors of asparagus at the same time, consider mixing them together for a dramatic and unique presentation.

Where is your asparagus from? If you’ve planned ahead, you may have your own asparagus patch in your garden. Asparagus rhizomes are planted and allowed to grow for three years before the first harvest. Each year some stalks are allowed to mature producing fernlike plants more than 4 feet in height. These mature plants feed the crown of rhizomes for the next year’s crop.

Our collective love for asparagus has created a year-round demand that is satisfied by producers in the warmer climates of Mexico, Peru, and Southern China, or from Chile where the opposing seasons bring spring in the fall. Domestically, Michigan, California, and Washington dominate the commercial markets.

COOKBOOK REVIEW:

EatingWell: Healthy in a Hurry by Jim Romanoff and the editors of EatingWell® Magazine. Copyright © 2006. Published by The Countryman Press, Woodstock, VT.

The angle of this cookbook is the holy grail we all seek in the kitchen – healthy, fast, fresh, and made at home. Each of the recipes is juried according to these criteria. The result is a book full of immediate, everyday answers for “suppers in 45 minutes or less.” Mr. Romanoff and the Eatingwell® Kitchens are determined to help us incorporate better eating as a lifestyle. Fresh, smart ingredients, lean cuts, and smart, fast preparations all steer us to greater well-being. The book is organized according to Salads, Soups, Vegetarian, Fowl, Seafood, and Beef, Pork & Lamb. The collection finishes with sections on Sauces, Sides and Desserts in a Hurry. While quick to assemble, the recipes avoid the common trick of using processed foods for speed – it’s all fresh, and still fast!

Celebrate spring with asparagus prepared in all kinds of ways!
From all of us at Kitchen Window