Asparagus
The lovely and delicate asparagus spears grow on a large flowering herbaceous plant with feathery fronds. Asparagus is native to most of Europe, North Africa and India. Wild asparagus, as well as cultivated varieties have over the centuries been prized as a culinary delicacy as well as for its medicinal qualities.
Asparagus contains anti-inflammatory phytonutrients, vitamins C and E, zinc, magnesium and selenium. It aslo contains a fair amount of inulin, a rare phytonutrient that supports our digestive systems.
Prepping and Eating Tips
– Wash your asparagus well just before prepping, careful not to damage the fragile petals on the tip.
– If you don’t mind your asparagus a bit on the meaty side, say if you will be stir frying or roasting: Trim by simply removing 1/4″ from the bottom of the stem.
– If your like your asparagus very tender: Trim by snapping off the bottom ends where it naturally gives (bend the asparagus in the bottom regions, it will usually naturally give where the stem transitions from tender to woody. You could also use a vegge peeler and peel off the scales if you want it very tender.
– Young asparagus can be eaten raw in salads or as part of a crudite
– Most asparagus is lightly cooked before serving: steamed, poached, roasted, stir fried, added to casseroles and fritata.
– Here’s a tip from a 3th century from the meticulous Roman culinarian Apicius: wash, peel asparagus, dry them off, arrange in small bunches to similar thickness, immerse each bunch “backwards” in boiling water. By backwards, he meant to lower the asparagus stems into half a pot of boiling water, so that it stands upright, leaving tender tips to stay above the water, allowing steam to lightly cook them while the stems get the cooking they need.
– When cooking asparagus, the key is to not overcook. Remember that it keeps cooking after it is removed from heat. Overcooking also diminishes that lovely green.
Selecting and Storing Tips
Look for asparagus that is free of damage, usually damage will be around the tips. It is also a good idea to buy asparagus that is sitting in cold water or ice, as this is prolonging the freshness and the flavor that comes with freshness. Some their asparagus thick stemmed. Some like their asparagus pencil thin. Size doesn’t have to do with quality, just preference and recipe.
Asparagus is best enjoyed the day you purchase it. To insure that you are getting its full nutritional value, it is recommended that you eat your asparagus within 48 hours of purchasing.
If you need to store, wrap the stems in a damp paper or cloth towel, place your bundle in a plastic bag in the refrigerator for up to 3 days. You can also stand asparagus spears upright in a container filled with 1 inch of water in the refrigerator, cover spears loosely with a plastic bag.
Asparagus can be frozen for use especially when it is not in season. First, wash, dry, trim and blanch by asparagus by immersing into boiling water for 3 to 4 minutes, remove immediately and plunge into chilled water. Drain, dry, pack in air tight containers. Will store well for up to 9 months.