Published: March 14, 2008 02:30 pm            

Fresh asparagus makes an easy and quick spring treat

The season's first spring treat is beautiful, tender asparagus. There are many ways to cook asparagus. All are easy and mostly quick. To store: Arrange asparagus stem end down in a tall glass (non-reactive) container with a couple inches of water in the bottom. Store in refrigerator with plastic wrap loosely covering flower heads. Looks a tad like a modern green flower arrangement.

To prepare: Soak asparagus for 15-20 minutes in a white or light colored bowl (in order to see dirt in bottom) filled with cold water to loosen grit. Swish asparagus in water several times while it soaks.

Lift asparagus from water, empty bowl. Rinse grit from bowl. Fill with water to cover asparagus again. Swish. Check for grit in bottom of bowl. Repeat until there is no sand or dirt in bowl.

Break away woody end of each asparagus spear by holding stem on bottom with one hand and just below flower head with other hand. Bend asparagus. It will snap unwanted woody stem from tender stalk exactly at the right spot.

Peel large asparagus, or not, as you please, with a vegetable peeler or a sharp paring knife. Peel down to stem end from just below flower head. Thin asparagus should not be peeled. Neither thick nor thin young spring asparagus needs peeling. To eat right away or to use in soups, salads and casseroles:

• • •

Boiled Asparagus

2 pounds asparagus, prepare as suggested above

Boiling water to cover

1 tablespoon salt

Bowl ice water large enough to hold asparagus

Bring water to a rolling boil in a pot with a lid large enough to hold asparagus. Add salt.

Drop asparagus into boiling water. If using an asparagus cooker, place stalks, stem end down, flower heads up, in boiling salted water several inches deep but not covering flower heads.

For tender-crisp boil thin asparagus 1-2 minutes. Boil thick asparagus 4-5 minutes. If you want limp, very tender stalks simmer as long as it takes.

For tender-crisp asparagus stop cooking as soon as stalks turn bright green. Remove from hot water. Plunge into ice water to stop cooking.



• • •

Roasted or Baked Asparagus



2 pounds asparagus, prepared as suggested

2 tablespoons canola or olive oil

kosher salt

fresh ground black pepper

Preheat oven to 450 degrees.

Place prepared asparagus on paper towels and pat dry. Place spears on large cookie sheet. Drizzle with oil. Gently roll asparagus until coated with oil.

Arrange in one layer on cookie sheet. Place in hot oven.

Roast asparagus until lightly browned and tender, 8 or 10 minutes. Shake pan halfway through cooking to turn asparagus. Remove roasted asparagus to a serving platter.

As a side dish, grate or shave Parmesan cheese on top. Or, grate 2 hard-boiled eggs finely and scatter on asparagus.

Serve warm or at room temperature.

Or serve hot or cold, Scot-style as a finger food starter with creamy dressing for dipping. Delicious.



• • •

Steamed Asparagus

2 pounds asparagus, prepared as suggested

2 tablespoons melted unsalted butter or olive oil

Salt

Freshly ground black pepper

1 lemon, sliced into wedges

Pour an inch of water in bottom of steamer pot. Bring water to boil. Place asparagus in steamer. Trim to fit. Cover tightly. Steam until crisp-tender, 4 or 5 minutes.

Transfer asparagus to a serving dish, drizzle with melted butter or olive oil. Season with salt and fresh ground pepper.

Garnish with lemon or sauce with salad dressing if desired.



• • •

Sautéed Asparagus

1 pound asparagus, prepared as suggested

1/8 cup canola oil

2 tablespoons butter

Salt

Fresh ground pepper

Sauté asparagus in oil and butter until tender, 3-4 minutes or longer.

Season with salt and pepper. Serve warm.



• • •

Microwaved Asparagus

20-30 same sized asparagus stalks, prepared as suggested

Salt

Fresh ground pepper

Rinse. Do not dry. Place spears flat, two or three deep on a glass pie plate. Cover loosely with microwavable plastic wrap. Microwave on high 2 1/2 to 5 minutes until crisp tender. Use as desired.



• • •

Marinated Asparagus

2 pounds asparagus, prepared as suggested

1 large bottle vinaigrette-style Italian dressing

1-2 cloves garlic

Sprig of thyme, sprig of tarragon

3 tablespoons balsamic vinegar

Place boiled, steamed or microwaved asparagus (dry) into a gallon sized freezer bag. Pour in dressing, vinegar. Add garlic and herbs.

Seal bag. Place in bowl or on plate. Refrigerate for 3 days, turning once a day.

Serve cold as finger food starter, salad or side.

        

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