Asparagus

Spring is finally here! I feel like running through the streets cheering, dancing, singing, and giving away tulips! But I’m going to rein in my crazy and settle for throwing the windows open, cranking up Cults, and eating every meal on my porch. 

Spring means that the markets are full of delicious, fresh vegetables.  Keep an eye out for peppery radishes, leafy and colorful greens, savory scallions, and my favorite, asparagus.  Asparagus has a delicious flavor and texture that comes from being a hearty spring vegetable. I’ve provided some information on asparagus as well as my favorite recipe and some other ideas for preparation.

Growing and Gardening

Asparagus is harvested from late February to early June in most parts of the United States.  It grows in most moderate climates but extreme hot or cold is not ideal for the plant.  If you want to grow your own asparagus you need to have the patience and passion of a 13 year old girl queuing up for Bieber’s new single. After planting the asparagus crowns in early spring, you must wait three harvests (yes, three years) to collect and enjoy the crop. Because it is a perennial the asparagus needs several good dormant periods to build up the nutrients for long, wide stalks.

Selecting and Storing

Are you not patient enough to wait three years for this delicious vegetable? Do you not have space for a permanent garden? No worries! If your local farmer’s market does not have asparagus available yet they will soon.  Look for bright green shoots that have slightly purple tinged tips. Where the asparagus was cut should be thick and fibrous. Asparagus should be firm and never mushy or rubber to the touch. After selecting your asparagus you can help it last longer by trimming the ends and standing them upright in a glass of water (much like you would do with a bouquet of flowers).  Cover the glass and asparagus with plastic wrap or a zip-lock bag and store in the refrigerator.

Nutrition and Health

I never feel guilty about taking an extra serving of asparagus as it is full of fiber and B vitamins but not full of calories. It also contains an amino acid and potassium as well as several other good vitamins and minerals. All of this can help prevent heart disease and aid in lowering blood pressure. Eat up!

Preparation

A short and easy cook time paired with a unique but subtle flavor makes asparagus very versatile in the kitchen.  When served as a side you can microwave, boil, steam, bake, pan fry, grill, or broil asparagus.  I believe that asparagus is best cooked on the grill, in a pan, or under a broiler as it best preserves the vibrant green color and rich taste. If you are adding asparagus to a cold recipe you should boil it and then quickly blanch in cold water to help preserve the shade.

 

Asparagus-y Ideas

• Top a homemade pizza crust with olive oil, mozzarella, goat cheese, asparagus, and a dash of red pepper; bake to bubbly perfection.
• Substitute in asparagus as your veggie the next time you make the classic broccoli and steak stir fry.
• Grab your canning equipment, garlic, and peppers to make spicy pickled asparagus for your Bloody Mary recipes.
• Boil asparagus briefly in chicken stock and set aside to add at the end of a creamy risotto recipe. 
• For an easy appetizer, wrap single spears of asparagus in prosciutto and broil until hot.
• Using dill and new potatoes, toss boiled and blanched asparagus in with your next picnic potato salad.
• Cut up cooked asparagus and add to a creamy or zesty chicken or veggie pasta; my favorite is balsamic sauce with bow tie noodles.
• Throw some fresh asparagus on top of your fried egg or in with your mini egg bakes for added color in your breakfast.
• For an extra treat, top a steak from the grill with asparagus, blue cheese, and bacon crumbles.
• Add boiled and blanched asparagus to your next lunch wrap with grilled chicken, feta, and mayo. 
• Make up some cous cous and add some pan fried asparagus and mushrooms for a quick vegetarian, spring time dinner.

Bethany and I ate this asparagus like it was candy. It was the perfect treat to share with my best friend on the first beautiful day of the year.

Whitney's Simple Broiled Asparagus

1 bundle of asparagus

1-2 Tbls olive oil

1/2 of a lemon

Salt and pepper to taste 

Lemon pepper or minced garlic if desired

Preheat your broiler. Rinse and pat dry asparagus. Break off the starchy, tough ends of the asparagus (the asparagus should easily break about an inch or two up from the bottom of the stalk).  

Arrange asparagus evenly on a baking sheet.  Drizzle with olive oil and add the juice of half a lemon.  Dust with salt and pepper (or use lemon pepper in substitute for more flavor). Add minced garlic if desired. 

Broil asparagus for 7 to 10 minutes, flipping half way through with a spatula. Watch the asparagus carefully as you do not want it to burn or dry out but you do want the skin to shrivel slightly and the color to darken. Serve immediately. 

I hope you enjoy this simple recipe as much as I do!

Before I bid you adieu, I wanted to give little update on the lives of your twenty-something gal pals. 

Mostly I would like to apologize for the lack of posts lately. I have been working very hard on some applications that will hopefully be bettering my life as well as pushing in overtime hours at work. Bethany as always is fulfilling and juggling many roles as a manager, photographer, and wife. (Can you tell we are 24?)

While we are both very busy we have managed to squeeze in some vacation time. Bethany and Ryan are currently visiting friends and family in the great city of Rochester, NY and I will soon be leaving for a reunion with study abroad friends in Chicago. 

While the posts will be short and sparse the next few weeks we promise that summer will bring fresh and fun ideas as we collaborate with other bloggers, share our favorite beers, explore farmers markets, and make the perfect grilled burgers! So stay tuned for more! 

As always, love for all-

Whitney