About Asparagus

By: Co+op, welcome to the table

Sure, asparagus has undeniable culinary allure, but almost equally captivating is the way that it grows. From its crown, a spear can grow up to ten inches in one day, which means that you could actually sit and watch your asparagus grow. After harvest, asparagus plants sprout ferns that produce berries (not edible) and the nutrients necessary to grow more spears the next season. Meanwhile, the roots spread underground via rhizomes. While it typically takes a few years from planting to establish a strong crop, once it gets going, a well-tended asparagus bed might just continue to provide asparagus for 15 years without needing to be replanted.

The name “asparagus” comes from the Greek word for stalk or shoot, asparagos. It was the Greeks who first cultivated asparagus (and relied on it to cure toothaches and prevent bee stings) about 2,500 years ago.

Asparagus is a top-notch supplier of folic acid and a good source of vitamins C and A, potassium, fiber, vitamin B6, and thiamin—pretty great for a low-calorie, fat-free, cholesterol-free treat.

There are about 300 varieties of asparagus, though only about 20 of them are edible. The ones you'll most likely run across in the produce aisle are Jersey King, Jersey Giant and Jersey Knight. These are green varieties, but you can also find purple and white varieties. The white, which is more delicate and tender than the green, is grown by mounding earth over it as it grows, hindering its chlorophyll content. Purple asparagus is small, just two to three inches tall, and has a subtle, fruity flavor.

While asparagus originated in the Mediterranean, today it's grown in most subtropical and temperate areas of the world. The largest producers are China, Peru and Germany. In the United States, the leading producers are California, Washington and Michigan.

Though distinctive, asparagus is a versatile vegetable. It can be steamed, stir-fried (along with red peppers and other colorful vegetables, as in this Asparagus Stir Fry), baked, roasted or grilled. It shines as an appetizer (just serve with a dipping sauce like aioli, or along with other veggies, meats and cheese, as in this Asparagus Antipasto Platter, or atop crackers spread with a soft cheese). Use it as a garnish, as a side dish (drizzled with fresh lemon or a mustard vinaigrette), in tofu dishes, or atop pasta. Asparagus has a real affinity for eggs, too. Try this Asparagus Strata with Zesty Mediterranean Garnish or this Asparagus and Bell Pepper Quiche.

Asparagus pairs well with other vegetables, like mushrooms, cherry tomatoes, scallions, and carrots. In the meat department, it complements bacon, ham, prosciutto, fish, seafood and chicken. In the cheese aisle, pair it with a fontina, Parmesan, Gruyere, or Brie. Pasta, rice and farro are enhanced with a side (or topping) of asparagus. And for seasoning, think garlic, tarragon, ginger, dill and chives.

A harbinger of spring, you'll find fresh asparagus from April through early June. Look for firm, rounded, odorless, bright green spears with compact, uniform tips. Avoid limp stalks. You might want to choose uniform stalks, so they'll cook at the same rate. Though the spears do come in different thicknesses, the size of the spear makes no difference in quality (both thick and thin are tender and delicious). Thick spears are great for grilling or roasting, while thinner spears are perfect for stir-fries and frittatas.

It's okay if there's a little woodiness at the base of the asparagus stalk—this helps keep the stalk from drying out. Just snap off this white, woody portion before cooking.

Once home, store your asparagus away from light (which destroys the folic acid content). Wrap the ends in a moist paper towel, or stand the spears upright in a glass or container with a couple of inches of water. Then place in the refrigerator and use within two or three days.

The arrival of asparagus—in your own garden or at your local co-op or farmers market—is truly cause for celebration. Welcome spring! Welcome asparagus!

Asparagus: A Sure Sign of Spring

By: Robin Asbell

Springtime is synonymous with asparagus. After the long winter, the dormant energy of the asparagus plant shoots upward, cracking open the soil in search of sunlight. For asparagus aficionados, the weeks when local asparagus comes in season can be a festival of sorts. In fact, “Spargel” season in Germany is an annual celebration, with the fat, white spears appearing on menus everywhere.

Like many vegetables, the spread of asparagus can be traced back to the ancient Romans and writings from the 1st century AD described asparagus as being “three to the pound” because the spears were so fat. The debate over whether fat or thin spears are preferable continues to this day, with some devotees preferring thin, some thick.

In Germany, France and Belgium, fat white asparagus has long been preferred—the most prized spears are a little over an inch thick! To keep it white, growers must pile dirt on the emerging spears to keep them from exposure to the sun. This is labor intensive, so white asparagus is always more expensive. The lack of color (and some would say, flavor) of white asparagus is also a sign of fewer nutrients, as it doesn’t get to concentrate all the antioxidant pigments that it would growing in the sun.

Both white and green asparagus are rich in folic acid, with a 5.3 ounce serving providing 60% of the recommended daily allowance (RDA). Folic acid is important for the liver and to prevent neural tube defects in babies in the womb. More recently, studies show that it keeps our brains healthy as we age. Asparagus is also a good source of potassium, with 400 mg per serving.

So when you pick up your bunch of asparagus, how do you prepare it? The French way would be to peel the lower half of the fattest spears you can find, steam them standing up in a special steamer and serve them whole with a rich hollandaise sauce (a thick sauce made from egg yolks, lemon juice and butter). Belgians like to mash asparagus with boiled eggs and lemon. I’m partial to roasting or grilling, because the high heat concentrates the asparagus essence. Toss asparagus spears with olive oil and roast or broil them until the tips start to curl and brown, then sprinkle with coarse salt and cracked pepper. On the grill, you may want to invest in a grill tray or pan that will keep them from falling into the fire. You can also place the oiled spears directly on the grate; just stay close and turn carefully—they will cook quickly.

In many dishes, snapping off the tough base, chopping the mid-stalk and then reserving the tips for garnish is in order. A fine soup can be made by simmering the bottoms in water for a stock, then sautéing the chopped middles with onions and pureeing. Float the blanched tips on each bowl of soup. Asparagus makes a great addition to pastas, quiches and frittatas as well—it can be added or substituted for other vegetables in most any of these; as with the soup, displaying the tips on top gives these dishes a visual flourish. Asparagus also makes a flavorful pizza topping—pair it with goat cheese or caramelized onions or bacon or prosciutto.

While asparagus is most commonly eaten cooked, it's also quite good raw. In Italy ultra-fresh spears are thinly sliced on the diagonal (fat spears are traditionally used) and dressed with vinaigrette for a simple salad. For a seasonal appetizer, peel the stems and serve asparagus as a delightful dipper.

Go ahead, have an asparagus themed potluck, and revel in the freshest asparagus—from salad to soup, pizza and pasta, the sky's the limit.

Charred Asparagus with Tarragon Aioli

By: Co+op, welcome to the table

Total Time: 15 minutes

Servings: 4

Dress up simply broiled asparagus with this luscious lemony, tarragon aioli.

Ingredients

1 bunch asparagus, tough ends trimmed

2 1/2 teaspoons olive oil, divided

Freshly ground black pepper

Salt to taste

1/4 cup mayonnaise

1/2 or 1 small clove garlic, minced

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon dried tarragon

Preparation

Heat broiler on high and set a rack 6 inches away from it. On a sheet pan, toss asparagus with 2 teaspoons of olive oil, a few grinds of pepper and a pinch of salt. Broil for 2-5 minutes and check for browning; shake the sheet pan to roll the asparagus spears around to brown evenly.

For the aioli, put the mayo in a small bowl, add the garlic, lemon zest, lemon juice, 1/2 tablespoon olive oil and tarragon and mix well.

Serving Suggestion

This dish is a delicious side for poached or baked tilapia or salmon or with a hearty grain-based pilaf or salad. Serve asparagus warm or at room temperature, with aioli for dipping, or place the asparagus on a platter and drizzle the aioli down the center.

Nutritional Information

100 calories, 8 g. fat, 5 mg. cholesterol, 280 mg. sodium, 8 g. carbohydrate, 2 g. fiber, 3 g. protein

Asparagus Gremolata with Orzo

By: Co+op, welcome to the table

Total Time: 30 minutes

Servings: 6

Lemon, parsley, mint and garlic join asparagus in a celebration of fresh spring flavors.

Ingredients

8 ounces uncooked orzo pasta

2 tablespoons olive oil

1/2 yellow onion, diced

1/2 pound asparagus, cut into 2-inch pieces, woody ends discarded

1 cup curly parsley, washed well, stems removed, and finely chopped

3 tablespoons fresh mint, finely chopped

3 cloves garlic, peeled and minced

1 lemon, zest and juice

Pinch of crushed red pepper flakes

Pinch each of salt and ground black pepper

1/2 cup shredded Parmesan cheese for garnish

Preparation

Cook the orzo according to package directions and drain, reserving 1/4 cup of cooking liquid.

While the orzo cooks, heat the oil in a skillet over medium-high heat. Sauté the onion for a few minutes. Add the asparagus and sauté another 3 minutes or until asparagus is just tender. Remove from the heat and add the reserved cooking liquid, parsley, mint, garlic, lemon zest and juice and red pepper flakes. Mix together with the hot orzo. Season with salt and pepper and garnish the individual servings with Parmesan. Serve warm.

Serving Suggestions

Add 2 tablespoons of sliced olives or oil-cured sundried tomatoes for a more complex flavor. Or skip the orzo, and serve the asparagus gremolata over couscous or quinoa with lemon wedges.

Nutritional Information

556 calories, 12 g. fat, 17 mg. cholesterol, 336 mg. sodium, 93 g. carbohydrate, 6 g. fiber, 23 g. protein

More ideas from Co+op, welcome to the table

Grilled Asparagus and Gruyere Subs

Asparagus and Bell Pepper Quiche

Baked Crab and Asparagus Spread

Snow Pea and Asparagus Salad with Ginger-Cardamom Dressing

Find more recipes here.