Spring has sprung, the grass has riz, let's have some asparagiz.
Somehow this spring vegetable is appearing in markets year round. Not sure how this is happening to this traditional spring vegetable. In Germany, it's called Spargel and in the spring months all the restuarants celebrate "Spargelfest" with the regional white asparagus, call Weissgeld (White gold).
Basic Preparation
Trim stalks and peel outer layer of the bottom end of the stem. Steam for about 5-6 minutes (depends on the thickness), until a fork pierces with a bit of pressure. Some people like it with a little crispness left. Others like their stalks softer - try it and see how you like it best.
The microwave is handy for cooking asparagus. Line them in a circle on a plate with all the tips facing inwards. Zap at medium for 2-3 minutes.
Just Asparagus
A side of asparagus, prepared as explained above, it the most delicious way to enjoy this vegetable.
What to do with the leftovers :
Keep them in the frig and use them later in:
- Herb Omelette: Cut the cooked stalks in 1" pieces. Toss with minced oil-packed sun-dried tomatoes, shredded parmesan and fresh chopped chives. Use as an filling for omelettes.
- Marinated Salad : Cut the cooked stalks in 1" pieces. Toss with 1/4 cup chopped roasted red peppers, 2 Tablespoons olive oil and several dashes of white wine vinegar. Optionally, add fresh chopped basil or tarragon. Let this marinate in the frig for a least an hour.
- Roasted Stalks : Spray the stalks with oil and toss on a hot grill. After 1 minute, turn and grill another minute. This is a great easy side for grilled steak, chicken or seafood.
Quick Tip: Use leftover asparagus
in at-home salad bar
or in an omelet.
On Our Kitchen Shelf
Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes
Best Veggie Cookbook yet (besides the recipes on this site, of course ;-).
Organized alphabetically with excellent description of each veggie, how to buy, store, prepare and cook.
Several great asparagus recipes including Asparagus with Lemon-Mustard Vinaigrette & Spring Vegetable Ragout with Fava Beans.
(You can look inside this book on Amazon.com!)