My Food-O-Pedia: Asparagus, the Highly Prized Vegetable

The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable arrives with the coming of spring. In California the first crops are picked as early as February, however, their season generally is considered to run from April through May. The growing season in the Midwest and East extends through July.

Asparagus is a perennial, an almost leafless member of the lily family. The spears we buy in the store are actually the shoots from an underground crown. It takes up to 3 years for crowns to develop enough to begin producing shoots, but once they do, they can produce for up to 20 years.

How to select and store Asparagus

Asparagus stalks should be rounded, and neither fat nor twisted. Look for firm, thin stems with deep green or purplish closed tips. The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out. Once trimmed and cooked, asparagus loses about half its total weight.

Use asparagus within a day or two after purchasing for best flavor. Store in the refrigerator with the ends wrapped in a damp paper towel, and be sure to place the asparagus in the back of the refrigerator away from any light, since folate is destroyed by exposure to air, heat or light.

Tips for Preparing Asparagus

Asparagus can be served hot or cold. While it is not necessary to peel asparagus, you should cut off the fibrous base before cooking. Wash it under cold water to remove any sand or soil residues.

You can tie asparagus stalks in a bundle to steam them, as this will make it easier to remove the stalks once cooked. If you find you enjoy this unusual vegetable so much that you become a true aficiando, you might consider purchasing one of the special tall, narrow steamers available that allow asparagus to be cooked to perfection-the tips are steamed while the thick stalks are cooked thoroughly in the boiling water.

Avoid cooking asparagus in iron pots as the tannins in the asparagus can react with the iron and cause the stalks to become discolored. If your recipe calls for cold asparagus, plunge the stalks into cold water immediately after cooking, then remove them quickly; letting them soak too long can cause them to become soggy.

Why Eat Asparagus?

High in vitamins B6 and C, plus fiber, folate and glutathione, an anti-carcinogen and antioxidant, asparagus is an excellent nutritional choice. It comes in three colors: white, green or purple, although the green variety is the most common. Long considered a luxury vegetable, often with a luxury price tag, fresh asparagus appears in stores in late February. But asparagus is at its best—and is usually cheapest—in April and May. And sure, while there’s frozen and canned asparagus, which can be enjoyed year round, nothing beats the delicate flavor of fresh asparagus.

What to Do With Asparagus

To prepare asparagus, you will need to rinse the spears and break off the tough ends. After that, how you cook asparagus is up to you.

Purists enjoy their asparagus with nothing more than a drizzle of good-quality olive oil, but you can enjoy asparagus in many different dishes: in soups, salads, stir-fries, risottos, scrambled eggs, pasta, and many more dishes besides.

So How Do You Cook Asparagus?

In short, quickly!

Steaming: First, you need to tie a bundle of asparagus spears together with kitchen string, just under the tips and also near the bottom, making sure the bottom ends are level. Place the bundle in a tall pot of 2 inches of boiling water, unless you have your very own asparagus steamer. Cover and steam for 5-8 minutes, depending on the thickness of the spears. While the ends of the asparagus are being boiled, the tips are actually being steamed. The end result should be bright green, crisp yet tender spears.

Boiling: Lay the asparagus spears in a large skillet with about an inch of water. Boil for up to 5 minutes, depending on thickness of the spears.

Blanching: If you are using the asparagus in salads or for other cold dishes, plunging the boiled or steamed asparagus in cold or iced water as soon as they are done immediately stops the cooking process and helps preserve the color and crispness of the asparagus.

Microwaving: Lay asparagus in a microwave-safe baking dish, with tips towards the center. Add about a 1/4 cup of water; cover and microwave for 4-5 minutes. Roasting: Preheat oven to 450 degrees. Lay asparagus on a baking sheet. Drizzle with a tablespoon of olive oil. Roast for 8-10 minutes.

Stir Frying: Cut spears diagonally into 1 1/2 inch to 2-inch pieces, and stir fry with a teaspoon of sesame or olive oil for 3 minutes.

Roasting: Place asparagus on a baking sheet coated with nonstick cooking spray and roast in a preheated 450 degree oven for about 10-15 minutes, depending on thickness of the spears. Or, instead of using cooking spray, drizzle a little olive oil over the asparagus before roasting.

Grilling: Place asparagus spears on a preheated (medium-high heat) grill sprayed with olive oil spray and cook for about 5-8 minutes until tender, turning occasionally.

A Few Quick Serving Ideas:

For a delectable hors d’oeuvre, roast asparagus along with other vegetables such as pattypan squash, Portobello mushrooms, and beets.