Asparagus: Buying & Storing
When selecting asparagus, look for crisp stalks and tight, plump, well formed buds - avoid woody and dry stems. Asparagus is best eaten soon after purchase as it is very perishable. It will keep in the salad drawer of the refrigerator for up to 2 days (do not wash first).
When selecting asparagus, look for crisp stalks and tight, plump, well formed buds - avoid woody and dry stems. Asparagus is best eaten soon after purchase as it is very perishable. It will keep in the salad drawer of the refrigerator for up to 2 days (do not wash first).
Asparagus: General Information
Asparagus (Asparagus officinalis) is a member of the lily family, the
edible parts being the immature shoots of the tuberous root. It is thought to have originated in the eastern Mediterranean and Asia Minor and was a favorite with the ancient Greeks and Romans.
edible parts being the immature shoots of the tuberous root. It is thought to have originated in the eastern Mediterranean and Asia Minor and was a favorite with the ancient Greeks and Romans.
The home-grown asparagus season is very short in the northern hemisphere - mid-spring to early summer. Imported asparagus is in the stores throughout the year.
Asparagus is a choice but expensive vegetable, sold loose or in bundles, usually graded according to thickness of stems. It can be thick or thin, light or dark green, and sometimes green and purple. The top grade has fat, tender stalks; the thinner variety (sometimes sold as sprue) is less expensive and still very good to eat.
Asparagus: Preparation & Cooking
Fresh young asparagus is tender for most of its length. Bend each stem until it snaps - the break will come at the point where the stem begins to toughen. Young green spears need to be trimmed only at the cut end. Thicker spears need trimming where the stalk begins to feel tough: using a vegetable peeler, shave off the woody parts at the cut end, then trim spears to make all the same length. Rinse stalks in cold water and tie in bundles of about 12 with tips level.
Fresh young asparagus is tender for most of its length. Bend each stem until it snaps - the break will come at the point where the stem begins to toughen. Young green spears need to be trimmed only at the cut end. Thicker spears need trimming where the stalk begins to feel tough: using a vegetable peeler, shave off the woody parts at the cut end, then trim spears to make all the same length. Rinse stalks in cold water and tie in bundles of about 12 with tips level.
The stalks take longer to cook than the tips and to cook successfully they should stand upright in enough simmering salted water to reach two-thirds up the stems - so the tougher stalks boil while the tender tips steam more gently. Improvise with a domed 'lid' of foil if you don't have a deep enough saucepan. An asparagus pan, specifically designed for the job, is ideal. It is tall, narrow and lined with a basket or perforated inner container which can be lifted out.
Cooking time varies according to the thickness and quality of asparagus: allow 8 - 12 minutes for tender young spears; 12-20 minutes for larger spears. Asparagus should be tender to crisp when ready (never floppy): test by spearing a stalk with the point of a sharp knife. Drain thoroughly, lift bundle from pan, cut string and place asparagus on a clean folded tea-towel for a few seconds to absorb moisture.
Asparagus: Serving Suggestions
Asparagus is delicious served hot, warm - it's far easier to hold in the fingers for dipping into sauces - or cold. Serve it with melted butter, flavored with lemon juice and pepper, or with a rich hollandaise or mousseline sauce.
Asparagus is delicious served hot, warm - it's far easier to hold in the fingers for dipping into sauces - or cold. Serve it with melted butter, flavored with lemon juice and pepper, or with a rich hollandaise or mousseline sauce.
Try asparagus coated with a Gruyere sauce and grilled until golden, or served on top of creamy scrambled eggs. Delicious too, stir-fried, pureed in a cream soup, set in dainty mousses, or used as an attractive open sandwich topping or vol-au-vent filling for buffets.
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