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Despite the fact that we can now buy asparagus almost year round, it is still to me, a symbol of spring. I thrill when I see those first fat, succulent green spears appear in the market, and of course I thrill even more when the price begins to fall, and fall it will. In the same month I have seen the price go from $2.89 a pound to .79 a pound. And when it’s affordable, hey! Forget the bacon! Bring home the asparagus! |
Nutrition: An average serving, 5 spears, (that may be average for someone else but certainly not for me), contains only 25 calories, 0 fat, 0 cholesterol, 4 g carbohydrate. It has 2 g of fiber, 2 of protein and 2mg sodium. It is also an excellent source of folic acid, potassium and vitamin C. It has been shown to be of aid in the prevention of cancer, heart disease and hypertension.
Size: Some people think that the very slim spears are younger and therefore more tender. NOT!
During the height of the season asparagus is harvested daily. Fat, thick asparagus is produced by young, vigorous plants. Thin asparagus is produced by older plants or plants that are planted too close together.
Freshness: As with all produce, freshness is essential for good asparagus. When choosing asparagus, make sure that the scales at the tip of each spear are tightly closed. If the scales at the tip are beginning to open or flower, the asparagus is past its prime. Also, heft the bunch. It should feel rather heavy for its size. If it feels light it is an indication that it is beginning to dehydrate.
To Peel or Not to Peel: I know that most professional chefs peel asparagus. In my opinion, if it’s so tough it needs peeling, buy some other vegetable that day. Also, I seldom trim off as much of the end as they do. I usually only cut off about one to two inches.
Overcooking: Please, treat your asparagus with a bit of respect. It is so tender, so fresh, so young tasting, please don’t assassinate it by cooking it to death. I like my asparagus to still have a bit of crunch, a bit of life left in it. I bring a large pot of water to the boil and carefully slide the asparagus into it. When the water returns to the boil, begin timing and cook for no more that 2 to 3 minutes. If you are going to serve it hot, drain and serve immediately. If you are going to serve it cold, remove from the heat, drain and immediately place in cold running water to stop the cooking. Drain well.
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