Asparagus is by far one of my favorite vegetables. We’ve had a late growing season and it is still in the stores and at the farmers markets. I just picked up a bundle at a local organic farm and I am deciding as I type how I will cook it. But first a little bit of trivia.
Asparagus spears are the tender young shoots of the Asparagus officinalis, an Eurasian perennial that grows into a four foot, fern-like plant with beautiful vermilion berries. Asparagus spears usually start pushing up through the ground in early spring but in colder climates in can be closer to late May. As they break through the earth they turn a vivid green and are usually harvested once they reach six to twelve inches. In Europe they are usually kept a white color by covering with dirt as they grow. This keeps them smooth and yields extremely fat spears. You do want to peel these ones, though.
There are just too many health benefits obtained from asparagus to name. Here are just some. Asparagus is nutrient rich and low in calories. It is a good source of B6, calcium, magnesium, zinc, vitamin A, vitamin C, vitamin E, vitamin K, thiamine, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, selenium, chromium, fiber and protein. Six spears contain almost half of the adult recommended intake of folate! It is a natural diuretic and protects small blood vessels from rupturing. It was described as cleansing and healing by the second century physician Galen.
Asparagus can be served whole by either grilling, steaming, roasting, or boiled. Cut asparagus can be stir fried, sauteed, cut up in salads raw or used in ragouts and pasta sauces. Thinner asparagus is better for stir frys and sauces where the fatter ones are good served whole. It’s a good addition to a pasta salad.
Asparagus, like many vegetables loses its sweetness the moment it is harvested. Always look for the freshest spears that are smooth, bright colored with compact heads. Inspect the ends. If they look dry and desiccated, they are not fresh. If they are harvested too late, their heads will start to elongate and open up. Asparagus like this will usually be tough and may even be bitter. Establishing a relationship with local farmers and getting updates on readiness of local veggies is the best way to get fresh asparagus at it’s prime. Many local farms have email lists to update customers on what’s in season.
Now for the cooking. An old trick my mother taught me was to break of the tough ends by holding each spear with both hands at opposite ends and bending until it snapped. It will break at the bottom where the toughest part is leaving the top with the tender stalk. You can save the ends for soup or compost. I’ve never peeled my asparagus because I like fiber! If you don’t like getting the fibrous strings in your teeth, you can peel it just using a typical vegetable peeler. Smaller asparagus probably doesn’t need to be peeled but you can always test it by eating a couple of raw ones and see if you get any strings in your teeth.
One of the most common ways to cook asparagus is to boil it. Plunge the asparagus into salted boiling water. Cook uncovered until tender. Cooking time will depend on volume of water and thickness and tenderness of asparagus. Start checking after two minutes by removing a spear and either tasting or checking for tenderness with knife. Do not overcook! They will keep cooking as you drain them. Serve immediately with olive oil and seasonings or lay out in a single layer to cool quickly which will maintain their bright green color.
My favorite way to cook it is simply roasting with some garlic. Heat your oven to 400 degrees F. Add asparagus, 5 minced cloves of garlic, drizzle with olive oil, sprinkle with salt and mix well. Roast for 15 minutes, stirring twice. Test a spear and cook longer if desired. The garlic becomes caramelized and is so delicious as well! Serve immediately.
Can’t eat it immediately? Fill a large glass or pitcher 1/4 full of ice. Place asparagus on top of ice and fill with water just 1/4 inch up the stock. Place in refrigerator until you can use but don’t wait too long!
