Having such a short season puts asparagus in the posh and elegant vegetable category. Sure, you can purchase these refined stalks year-round, but prices will indicate when they are at their peak.
Asparagus is a funny vegetable. It grows individually, poking through the ground like miniature trees.
White asparagus is enjoyed in Europe where it is grown under little mounds of dirt so that sunlight can’t touch its impaled color. And the purple-tipped variation seems to be more of a myth than a common commodity.
For once, the French do not hold the tip-top position for culinary tricks for asparagus. They remain boring and uncreative where stalks are concerned. Steamed or boiled, they are most often eaten warm with the oh-so-dull vinaigrette dressing with an occasional side trip to the main course plate or less often than not sinfully used as a dipper for soft boiled eggs eaten straight from the shell.
American recipes hold the upper hand in good tips for using asparagus. Combined with fennel in creamed soups is subtle. Broiled and doused with lemon is refreshing. Tossed with tofu makes is a modern cook’s dream.
Asparagus is a perfect example of vegetables that need to be picked young and consumed quickly. With age, they wilt at the tip and grow stringy or toughen up at the bottoms. Young, they are tender, smooth.
Take advantage of them while the season is in full swing. Its true season is quite short, and the best time to enjoy competitive prices.
Surprisingly, children are quite receptive to asparagus tips. Try them and watch their reaction.
Asparagus with Lemon dressing
This is an excellent addition to any elegant meal, especially at Easter because it’s the season. It also makes for a nice change from the traditional side salad.
Cooking time 15 minutes
*1 lb. green asparagus
Open Next Page To See More