It’s Asparagus Season
By Sue Ann Scheppers Wercinski
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| It’s Asparagus Season |
Each spring, the most sought-after
treasure in my mother’s garden is fresh asparagus. Her morning ritual after
breakfast is to take a walk to the garden to see what the previous day’s warm
sun has produced. Once she surveys the asparagus bed, she reaches into the
ground at the base of each tender spear, snaps it off and adds it to her garden
basket. She knows to check the asparagus bed daily because the spears grow
quickly in the hot sun. Under ideal conditions, an asparagus spear can grow 10
inches in a 24-hour period. Besides, she wants to get to it before the rabbits
do.
Even if you don’t have your own
asparagus bed, you can find this popular vegetable in the supermarket or
farmers’ market by early spring. In the United States, asparagus season begins
in April in the warm southwestern states, to late June when it reaches its peak
in the Northeast. Whether steamed, boiled, roasted or grilled, asparagus makes
a great first course, side dish or salad, especially with the recipes below.
Asparagus is high in nutrition,
providing 60 percent of the recommended daily allowance for folacin per
5.3-ounce serving. Asparagus is also a good source of potassium, fiber, vitamin
B6, vitamins A and C, and thiamin.
Although Americans are more familiar
with green asparagus, Europeans adore the white version. Contrary to common
belief, white asparagus is not a different variety from the green. Instead, it
is produced by covering the spears with mulch or a plastic cover to prevent
exposure to sunlight. Deprived of sunlight, asparagus can’t develop
chlorophyll, which gives all green vegetables their vibrant color.
The tough, woody end of the asparagus
should be removed before cooking. To do this, hold the spear about halfway down
the stalk with one hand. With your other hand, grasp the stalk using your thumb
and index finger about one and one-half inches from the bottom. Bend the stalk
until it snaps, breaking away the tough end.
Chefs vary on whether or not to peel
the spears before cooking them. Generally, the larger the spear, the more
fibrous its outer skin, and the greater the need to peel. Peeled asparagus also
makes an elegant presentation. On the other hand, if you have tender,
pencil-thin asparagus, why peel?
Here are some tips for selecting and
cooking asparagus:
When choosing asparagus, look for
firm, fresh spears with closed, compact tips. Pick spears that are uniform in
diameter so all will cook in the same amount of time.
To grill asparagus, lightly brush with
olive oil and sprinkle with salt and pepper. Grill for about 2 minutes on each
side until asparagus are tender. Serve with Creamy Soy Dip.
To boil, cook for 5 to 7 minutes or
until crisp and tender. To maintain its beautiful green color, boil asparagus
in an uncovered pan, which will allow the vegetable’s natural acids to escape.
Steaming asparagus produces tender
spears with fewer nutrients lost to the cooking water. To steam, place
vegetables in a steamer basket just above boiling water. Cover the pan and
steam 4 to 5 minutes for small spears or 5 to 6 minutes for larger spears.
To determine doneness for all cooking
methods, pierce asparagus with a skewer or knife. The vegetable should have
some resistance with a slightly crunchy, but not fibrous texture. Also, pick up
a spear with tongs; the spear should bend slightly instead of being completely
rigid.
Fresh asparagus is delicious with a
little olive or almond oil drizzled over it or topped with Creamy Almond Sauce.
Another variation is to serve it in a salad, such as Spring Salad with Almond
Spinaigrette, which combines asparagus with toasted almonds, red potatoes,
cherry tomatoes and tuna. All you need to add is fresh bread and an assortment
of cured olives for a hearty lunch or dinner
