You know spring is right around the corner once your grocer’s produce aisle is filled with fresh asparagus. Asparagus is readily available from March–June every year. Since this is the time of year that asparagus is at its peak I thought I would give you some tips on how to select it, as well as some cooking methods to try. Next time you head down to your local market be sure to pick up some of this delicious vegetable.
Where does asparagus come from?
According to the California Asparagus Commission, California produces close to 70% of the United State’s asparagus supply. Together Washington and Michigan grow approximately 30% while small quantities are also grown in a few other states. Asparagus grows very quickly. On a warm California day, asparagus can grow as much as 7” in a day.
How to select good asparagus:
When picking out asparagus, look for long, blemish-free, bright green spears with closed, compact tips, and no flowering. Try to find bunches with similar sized spears. Spears of a similar size will cook at a more even rate. Select a size, which best suits your cooking method. Thicker spears are perfect for throwing on the barbie or roasting in the oven. Thinner spears are great when added to stir fry or an omelet. Tenderness relates to color, not size as one might think. You may find that thicker stalks can be woody, so peel the skin at the base to remove the outer layer.
How to store asparagus:
Keep fresh asparagus cool and moist until you intend to use it. Asparagus may be stored for a longer period of time by placing the bundled stalk upright in a dish with enough water to keep the stalks moist (about an inch). You can also wrap the cut ends in a wet paper towel, then cover the paper towel with plastic wrap and refrigerate. If the tips are slightly wilted, freshen them up by soaking them in ice water for 15 minutes before preparing.
There are several ways to prepare asparagus steam, grill, sauté, you name it! You can even pickle asparagus and store it for several years. My favorite way to eat asparagus is to marinate it in Italian dressing and grilling it. Here are a few other recommended cooking methods
Note: Cooking times may vary. Thinner spears require less cooking time while thicker spears may take a little longer.
- To boil, place whole trimmed asparagus in a large skillet with 1 1/2 inches of water. Bring to boil. Once boiling, reduce heat and simmer, uncovered, for 3–5 minutes.
- To steam, place asparagus on a steamer rack in a large saucepan over rapidly boiling water. Cover saucepan and steam for 6–8 minutes.
- To microwave, arrange asparagus in a microwave safe dish. Cover dish with plastic wrap, turning back one corner to vent steam. Microwave on high for 3–6 minutes. Let stand 3–5 minutes.
- To stir-fry, cut asparagus spears in to 2 inch diagonal slices, keeping tips whole. In a large skillet, heat 1 to 2 tbsp of vegetable oil. Add asparagus pieces and stir-fry for 5–7 minutes.
- To grill, marinade extra large asparagus in Italian dressing for at least 30 minutes. Place directly on the grill turning several times and grill until brown and tender, about 8–10 minutes. I then like to toss the asparagus in the Italian dressing before serving to soak up some extra flavor.
- To roast, toss extra large asparagus spears with olive oil and sprinkle with salt, pepper, and garlic. Preheat oven to 375º. Arrange on cooking sheet and place in pre-heated oven for 6–8 minutes.
Asparagus is low in calories and sodium. It’s a great source of vitamins B6, A, C, E, and K, as well as calcium, magnesium and zinc, dietary fiber, protein, folic acid, iron, potassium, and much more.
What’s your favorite way to eat asparagus?