Asparagus is one of the first vegetables ready to harvest in the spring. Their bright color and crisp snap make them the perfect accompaniment to many dishes. But do you know everything you need to know about this versatile delicacy? If you don't - no need to worry. I'll catch you up here in just a few minutes.
Asparagus is native to the Mediterranean and was eaten by ancient Greeks and history tells us it was around as early as 3000 BC. It was brought to North America by European settlers as early as 1655. In 1685, William Penn in an advertisement for Pennsylvania included asparagus in a list of crops that grew well in the climate. Apparently, it has been around a very long time!
Asparagus comes in three colors: white, green or purple with the green variety being the most common. It's often considered a luxury vegetable having a hefty price tag. Fresh American-grown asparagus typically begins to appear in stores in late February and is at its best—and is usually cheapest—in April and May, although our New England growing season pushes into early summer. They are well suited for us to grow in our gardens here and if you choose to grow it, here's a few things to know.
Asparagus plants are naturally either male or female. The female plants bear seeds and take considerable energy from the plant to sprout new seedlings. Male plants produce thicker, larger spears, putting energy into growing the stalks versus growing seeds. For this reason, many garden experts suggest you buy male varieties to plant on your garden.
A well-planned bed can last from 20 to 30 years although you typically cannot harvest an edible crop for the first three years after planting. For this reason, you may need to buy asparagus from time to time, and if so, this is what you should know.
Fresh spears should have firm tips and plump stalks. Green asparagus should be even, vibrant green color. Dark spots might be a sign of age or disease and yellowing or shriveling are indications that the asparagus is old. Look for bunches with stalks that are about the same size so they'll cook at a similar rate.
Stem thickness indicates the age of the plant (and not the age of the stalk), with the thicker stems coming from older plants. Thickness and thinness are not an indication of tenderness or toughness. The stalks are thick or thin from the moment they sprout from the ground.
When you buy them, immediately remove any rubber bands or wires holding the bunch together. Separating the stalks discourages the release of moisture, preventing rotting.
If you need to store them, make sure you do this: Wrap: Wrap the ends of the asparagus stalks in damp paper towels.
Place: Place the bunch inside a zipper storage bag and leave open.
Refrigerate: Store the asparagus in the crisper drawer of the fridge. Use it within 4-7 days.
If you have the extra space in your fridge, then store your asparagus standing up in a jar, with an inch of water around the cut stems. This storage strategy provides the best longevity for your spears, with some lasting up to 2 weeks.
If you need to freeze asparagus, then:
Boil: In a large pot of boiling water, cook spears for 2–3 minutes.
Drain: Remove and plunge into bowl of ice water. Drain and dry.
Freeze: Seal in freezer zipper bags, removing as much air as possible. Place in the deepest part of the freezer and use within 12 months.
The asparagus keeps very well with these techniques and will be delicious in your meals and recipes.
So, the next question is, how do I prepare them? Well, thicker shafts can be stringy or chewy, and some folks swear by peeling them much like you would a carrot. I would only suggest this if you are serving company and would like a nice even cut stalk. If it's just for personal consumption, I suggest breaking off the bottoms. Just bend the bottom of the stalk lightly until you can feel the area that is going to give, then snap. Snap them as close to the bottom as you can. Where they snap cleanly shows where they are tender enough to eat. If they are tough and fibrous, they won't snap. The stalk should break cleanly and leave you with crisp but completely edible asparagus.
Once you have a nice set of cleanly snapped asparagus, your recipe options are just about endless! There are many ways to prepare asparagus, including:
Steaming: wrap together and stand upright in a tall pot with a lid, filled with an inch of water in the bottom. The bottom stalks will boil and the tips will steam.
Boiling: Lay the asparagus spears in a large skillet with about an inch of water. Boil for about 5 minutes, depending on thickness of the spears.
Blanching: plunge the boiled or steamed asparagus in cold or iced water as soon as they are done; this 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 ½” to 2” pieces, and stir fry with a teaspoon of sesame or olive oil for 3 minutes.
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.
An internet search will bring up countless recipes, but one of my favorite ways to prepare them is roasting with olive oil, minced garlic, and seasoned with garlic salt and dried basil or topped with a squeeze of lemon and shredded Parmesan cheese. It's a wonderful side dish all on its own.
Asparagus can also be chopped and added to pasta salads or garden salads. They are delicious in hot pasta dishes or risotto.
Whatever you decide, you can't go wrong with fresh, in-season asparagus, and now you know how to tackle it. Enjoy!
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