Asparagus is busting out all over. We have a far-flung correspondent in Germany who reports that their asparagus season started a little late this spring because of the long, long winter. But, happily, it is in all the markets now. Go hunt and gather. Fresh picked asparagus is best. This is not the asparagus you find limp and fatigued in December, bound by plastic wrap to a foam tray, in a sad, lonely corner of the grocery store produce department. These are perky spears of green goodness, just waiting for you to pluck them from their baskets, and then to be popped into your hungry mouth. ‘Tis the season to enjoy the freshest of the fresh.
I did a little research about asparagus, and gleaned some interesting tidbits from the Michigan Asparagus Advisory website: https://www.asparagus.org/maab/facts.html.
Asparagus is a member of the lily family, as are onions, leeks and garlic. In ideal conditions an asparagus spear can grow ten inches in a single day! It must be the kudzu of vegetables. Asparagus is high in folic acid, has lots of potassium and fiber yet contains no fat or cholesterol and is low in sodium. Doesn’t that sound delicious?
And I have enjoyed a moment of I-told-you-so triumph. Best Beloved believes the best asparagus is pencil thin. I always thought fatter was preferable. The Michigan Asparagus Advisory Board says, “The larger the diameter, the better the quality!” Ha!
We like to lightly and quickly broil our asparagus. We put a row on a wire rack over a cookie sheet, and drizzle a little olive oil, sprinkle some sea salt and squeeze a little lemon juice. Simple and easy.
All our favorite cooks have oodles of recipes to satisfy all your asparagus yens.
From Food52: Absurdly Addictive Asparagus
• 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
• 1 tablespoon butter
• 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
• 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
• 2 cloves garlic, minced
• Zest of one lemon
• 1 teaspoon orange zest
• 2 tablespoons toasted pine nuts
• 1-2 tablespoon Italian parsley, chopped
• Salt and freshly ground pepper to taste
1. In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
3. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
https://food52.com/recipes/4023-absurdly-addictive-asparagus
Mark Bittman says it and does it all. Surly he has anticipated an asparagus dish for every appetite.
https://www.nytimes.com/2011/05/01/magazine/mag-01Eat-t.html?_r=0
“Asparagus inspires gentle thoughts.”
-Charles Lamb
“Are you casting asparagus on my cooking?”
-Curly Howard
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