Spring has arrived! 
We're finally getting some nice looking produce, including my spring favorite-ASPARGUS! Here are some tips and recipes for asparagus:
Picking and storing asparagus
Aspargus tips should be tight and not fuzzy looking. The stems should be smooth and firm with no wrinkles. Contrary to popular belief, the thicker stems are not more tender. In fact, the larger stems have more flavor. When you get it home you can trim a small amount off the bottoms and place the stems in a glass of water like a bunch of flowers. Then keep them in the fridge (covered with plastic if you want). This will help keep it fresher longer but isn't necessary if you are using it right away.
My favorite way to serve aspargus is roasted. It's so much better than boiling or steaming.
Roasted Asparagus
-Preheat oven to 450 degrees F.
-Wash asparagus.
-Take one spear and hold it by both ends til it snaps. Toss the end without the buds. Cut the rest of the spears to a similar length.
-Lay the spears in a roasting pan (or any baking dish).
-Toss the stems with olive oil, salt, and pepper. Fresh or dried thyme is also very good.
-Roast in the oven for ~15 minutes. You want the stems slightly floppy but with some crunch to them.
I also love to use asparagus:
in quiches with sauteed leeks,
inside omlettes,
in cream of asparagus soup,
and with hollandaise sauce.
If you've never gotten up the courage to make your own hollandaise now is the time to try it. Go to your local library and photocopy the directions from Julia Child's Mastering the Art of French Cooking, Vol 1. I don't think better instructions have ever been written.
Looking for more ideas? Try one of the 202 recipes for aspargus at Epicurious.com
Tell me how you like to eat asparagus...
Host of Cooking For Those With Food Allergies,
and Gourmet Cooking on Chef Mom
Visit Alexander's Website
We're finally getting some nice looking produce, including my spring favorite-ASPARGUS! Here are some tips and recipes for asparagus:
Picking and storing asparagus
Aspargus tips should be tight and not fuzzy looking. The stems should be smooth and firm with no wrinkles. Contrary to popular belief, the thicker stems are not more tender. In fact, the larger stems have more flavor. When you get it home you can trim a small amount off the bottoms and place the stems in a glass of water like a bunch of flowers. Then keep them in the fridge (covered with plastic if you want). This will help keep it fresher longer but isn't necessary if you are using it right away.
My favorite way to serve aspargus is roasted. It's so much better than boiling or steaming.
Roasted Asparagus
-Preheat oven to 450 degrees F.
-Wash asparagus.
-Take one spear and hold it by both ends til it snaps. Toss the end without the buds. Cut the rest of the spears to a similar length.
-Lay the spears in a roasting pan (or any baking dish).
-Toss the stems with olive oil, salt, and pepper. Fresh or dried thyme is also very good.
-Roast in the oven for ~15 minutes. You want the stems slightly floppy but with some crunch to them.
I also love to use asparagus:
in quiches with sauteed leeks,
inside omlettes,
in cream of asparagus soup,
and with hollandaise sauce.
If you've never gotten up the courage to make your own hollandaise now is the time to try it. Go to your local library and photocopy the directions from Julia Child's Mastering the Art of French Cooking, Vol 1. I don't think better instructions have ever been written.
Looking for more ideas? Try one of the 202 recipes for aspargus at Epicurious.com
Tell me how you like to eat asparagus...
Host of Cooking For Those With Food Allergies,
and Gourmet Cooking on Chef Mom
Visit Alexander's Website
