Observer Online | Asparagus: The Harbinger of Spring

Edition of May 25, 2007

Asparagus: The Harbinger of Spring

The fresh produce aisles of grocery stores are brimming with a sure sign of spring-fresh asparagus. Naturally low in calories and high in fiber, five spears only have about 20 calories and 3 grams of fiber. Five spears also contain about 60 percent of the recommended daily allowance of folacin and are excellent sources of thiamin and vitamin B6. Look for firm, fresh spears with closed, compact tips and uniform diameter, so that all spears will cook in the same amount of time. Larger diameter spears are more tender inside their stalks, but may have woody bases that should be trimmed before cooking.

Asparagus does not have to be peeled, but some people prefer it that way and dislike the fibrous outer shell when cooked unpeeled. If peeling is your preference, use a potato or vegetable peeler to peel the skin from the stalk, especially toward the base. Although most people prefer asparagus cooked in some way, it is perfectly safe to eat asparagus raw. Just rinse it well in warm water to remove any sand and serve cold with a dip.

To cook fresh asparagus, trim the ends slightly and cook fresh asparagus for 5 to 8 minutes in boiling water for a crisp and tender result. Be careful to test for doneness and not to overcook, especially if the spears are thin and delicate. Steaming asparagus is also recommended. Simply fasten the stalks into a bundle using a band of foil or string with the stalks extending an inch or more above the boiling, salted water. A vegetable steamer works best. Cover and cook until tender, about 5 to 8 minutes.

Asparagus is also delicious in fresh stir-fry recipes. Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil in a skillet or wok at medium high heat. Stir constantly until tender-crisp, about 3 to 5 minutes. Our favorite asparagus recipe is grilled and served in risotto (see Lesley Aschenbach's delicious recipe below).

To store asparagus, keep stalks clean, cold and covered. Trim the stem ends about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Sealed plastic bags are not recommended, as the fresh stalks will quickly deteriorate with no circulation of air. To maintain freshness, wrap a moist paper towel around the stem ends, and wrap loosely in plastic wrap, or stand upright in two inches of cold water (wrap loosely to keep moist). Keep refrigerated and use within 2 or 3 days for best quality.

Ann's Baby Carrots and Asparagus with Maple Butter

2 lbs. baby carrots, trimmed and peeled

1 lb. asparagus, trimmed and cut into 3-inch sections

1/4 cup (1/2 stick) butter

2 Tbsp. pure maple syrup

Steam carrots until crisp-tender, about 12 minutes. Transfer to large bowl. Steam asparagus until crisp-tender, about 5 minutes. Add to same bowl. Carrots and asparagus may be prepared ahead: Cool completely, cover and chill. Melt butter in large, heavy skillet over medium-high heat. Stir in syrup. Add vegetables and sauté until heated through. Season with salt and pepper.

Lesley's Grilled Asparagus Risotto

1 lb. medium asparagus

3 Tbsp. olive oil

kosher salt and freshly ground pepper to taste

6-7 cups homemade chicken stock, or canned low-sodium chicken broth

2 Tbsp. olive oil

3 Tbsp. unsalted butter

2 lg. shallots, minced

2 cloves garlic, minced

2 cups Arborio rice

1/3 cup dry white wine

1/2 cup freshly grated pecorino-romano cheese

freshly ground pepper to taste

Lightly peel each asparagus spear to within 2 inches of tip. Rub with olive oil and season lightly with salt and pepper. Place on grill rack and grill, turning often, until tender and marked with brown grill marks, about 5-7 minutes. Be careful not to cook the asparagus over heat that is too high, as this can make the asparagus bitter. (High heat inhibits thorough cooking and can make asparagus bitter.) Transfer to a cutting board, let cool slightly, and cut on the diagonal into 1 inch pieces. Set aside. Pour the stock into saucepan, and boil over medium heat. Reduce heat to barely simmering. Heat olive oil and 1 Tbsp. butter in heavy bottomed 3 qt. saucepan, over med.-high heat. Add shallots and garlic, and sauté until translucent, about 3-4 minutes. Add rice and cook, stirring often, for 1 minute. Stir in wine and cook, stirring, until nearly evaporated.

Add just enough hot stock to cover the rice, about 1 cup. Reduce heat to maintain a good simmer and cook, stirring continuously. When stock is absorbed, add more, 1/2 cup at a time, and stir until incorporated. Rice will plump and mixture will become creamier as risotto cooks. Continue cooking and stirring, until all stock is incorporated and rice kernels are creamy on the outside and al dente in the center, about 25-28 minutes total. Stir in asparagus with the last addition of stock. Remove from heat and add remaining 2 Tbsp. butter and the cheese, stirring until well combined. Season with salt and pepper. Serve immediately.

Casserole with Mushrooms, Asparagus

10 oz. fresh mushrooms

1 cup chopped onion

4 Tbsp. butter

2 Tbsp. flour

1 tsp. instant chicken bouillon granules

1/2 tsp. salt

1/2 tsp. ground nutmeg

Dash pepper

1 cup milk

16 oz. frozen cut asparagus, cooked and drained

1/4 cup chopped red bell pepper

1 1/2 tsp. lemon juice

3/4 cup soft bread crumbs (about 1 slice of bread)

1 Tbsp. butter, melted

Cook mushrooms and onion in 4 Tbsp. butter, covered, for 10 minutes. Spoon out vegetables, leaving butter in the pan. Blend flour, chicken bouillon, salt, nutmeg and pepper into the butter. Add milk all at once. Cook and stir until bubbly. Stir in mushrooms, onions, asparagus, pimento and lemon juice. Turn into a 1 1/2 qt. casserole. Combine bread crumbs and 1 Tbsp. melted butter, then sprinkle over top of casserole. Bake at 350 degrees for 35-40 minutes. Serves 8-10.