Even though we have gone to a culture of year-round produce, thanks largely to growers in South America, asparagus is one of the few seasonal hold-outs. I have seen asparagus for sale out of season, but it always looks absolutely wretched, and costs a fortune.
These delicate spears say "springtime" better than anything else in the produce aisle. The Michigan Asparagus Advisory Board calls asparagus "one of nature's most perfect foods," and while admittedly that may be a biased opinion on the part of the MAAB, I have to agree.
The asparagus is a member of the lily family, and it grows from a crown that lives underground, sending out shoots once a year in springtime. Gardeners who want to cultivate asparagus have a long wait, because a newly planted asparagus crown can take three years before it begins producing asparagus. After that point, it will produce spears for about 15 years before it finally gives up the ghost.
Some people prefer larger diameter asparagus, under the "bigger is better" principle. I disagree, since the larger spears tend to be woody. The smaller the spear, the more tender the flesh. You can test an asparagus spear by holding one end in each hand and flexing it gently. A young spear will easily flex into a U shape. An older, woodier spear will want to snap at some point along its length.
Nutritionally, asparagus is a wonder. It delivers a wonderful taste and creamy texture, without having any fat. It also contains a wide variety of nutrients and micronutrients which are important for BLAH BLAH BLAH WHO CARES IT'S DELICIOUS! We all know the truth! No one picks up a bundle of asparagus thinking, "Oh, how nutritious!"
But the nutritional qualities of asparagus are an excellent topic to reflect upon, as you drench the tender spears in butter, or your cream sauce of choice.
Asparagus pairs particularly nicely with poached eggs and hollandaise sauce at breakfast. I have yet to master the art of hollandaise sauce, but I have discovered that you can cheat by using a light drizzle of the right honey mustard salad dressing. Look for a dressing that's creamy and just a little bit tangy. It's a surprisingly convincing substitute!
Another favorite preparation technique is to give them a good dry searing. Heat a pan over medium heat. Once it has gotten up to temperature, add a pat of butter and your asparagus spears. Toss them with a bit of salt and pepper, then let them rest and get a good browning.
Asparagus is done when you say it's done. Once it's turned warm, everything else is up to your preference. Although I caution you against overcooking it, because it can easily turn stringy and gross. (My mother's penchant for boiling the bejeezus out of every vegetable was the source of much asparagus drama in my childhood.)
Tonight I'll be trying out this asparagus and risotto recipe the New York Times published a while back. Asparagus goes well with just about everything!
Speaking of asparagus, the perennial topic is asparagus pee. The distinctive odor is produced by the breakdown of a chemical called mercaptan. Not everyone has the stomach enzyme which breaks down mercaptan, which is why some people give you a blank look when the topic comes up in conversation!
These delicate spears say "springtime" better than anything else in the produce aisle. The Michigan Asparagus Advisory Board calls asparagus "one of nature's most perfect foods," and while admittedly that may be a biased opinion on the part of the MAAB, I have to agree.
The asparagus is a member of the lily family, and it grows from a crown that lives underground, sending out shoots once a year in springtime. Gardeners who want to cultivate asparagus have a long wait, because a newly planted asparagus crown can take three years before it begins producing asparagus. After that point, it will produce spears for about 15 years before it finally gives up the ghost.
Some people prefer larger diameter asparagus, under the "bigger is better" principle. I disagree, since the larger spears tend to be woody. The smaller the spear, the more tender the flesh. You can test an asparagus spear by holding one end in each hand and flexing it gently. A young spear will easily flex into a U shape. An older, woodier spear will want to snap at some point along its length.
Nutritionally, asparagus is a wonder. It delivers a wonderful taste and creamy texture, without having any fat. It also contains a wide variety of nutrients and micronutrients which are important for BLAH BLAH BLAH WHO CARES IT'S DELICIOUS! We all know the truth! No one picks up a bundle of asparagus thinking, "Oh, how nutritious!"
But the nutritional qualities of asparagus are an excellent topic to reflect upon, as you drench the tender spears in butter, or your cream sauce of choice.
Asparagus pairs particularly nicely with poached eggs and hollandaise sauce at breakfast. I have yet to master the art of hollandaise sauce, but I have discovered that you can cheat by using a light drizzle of the right honey mustard salad dressing. Look for a dressing that's creamy and just a little bit tangy. It's a surprisingly convincing substitute!
Another favorite preparation technique is to give them a good dry searing. Heat a pan over medium heat. Once it has gotten up to temperature, add a pat of butter and your asparagus spears. Toss them with a bit of salt and pepper, then let them rest and get a good browning.
Asparagus is done when you say it's done. Once it's turned warm, everything else is up to your preference. Although I caution you against overcooking it, because it can easily turn stringy and gross. (My mother's penchant for boiling the bejeezus out of every vegetable was the source of much asparagus drama in my childhood.)
Tonight I'll be trying out this asparagus and risotto recipe the New York Times published a while back. Asparagus goes well with just about everything!
Speaking of asparagus, the perennial topic is asparagus pee. The distinctive odor is produced by the breakdown of a chemical called mercaptan. Not everyone has the stomach enzyme which breaks down mercaptan, which is why some people give you a blank look when the topic comes up in conversation!
Creative Commons-licensed image courtesy of Flickr user Muffet