Don't Spare Us the Asparagus
May 1, 2008

Eating produce in season is never more exciting than the first bite of spring asparagus. It simply tastes better this time of year when sunshine refreshed taste buds are awaken to the subtitles of this succulent spring stalk. So green and so good for you, it's an easy eat-- the cook's equivalent of a lay-up. Forget the tall steaming equipment that catalogs try to hawk, asparagus couldn't be easier to get right and enjoy immediately.

Snap off thick or thin stalks at their natural base and let the nosh begin. Finger thick stalks should be lightly shaved with a veggie peeler; they will cook faster, preserving the lovely green glow. This simple effort will reward you with perfectly crisp-tender, meaty stalks full of flavor. Instead of steaming asparagus, place raw stalks in a micro-safe serving dish, cover in plastic, and give it a 3-minute twirl in the microwave. If the grill is on, massage a bit of olive oil on thicker asparagus and grill it for fantastic eye appeal and caramelized flavor. Thin asparagus is perfect for snacking raw or tossed in salads.

A wonderful spring flower arrangement is easy with asparagus, simply line stalks up around the outside base of a tall water glass, strap a rubber band in the middle, and secure with a bright ribbon. Fill it with daffodils for a nice Mother's Day centerpiece. Ah-asparagus! Here are some favorite ways to enjoy it everyday.

Asian Salad: prep a bunch of thin and thick asparagus stalks; microwave to crisp tender, then cut stalks into sticks by thirds. Toss in Ginger Mustard Soy dressing: in a glass jar with a screw top combine 1 tablespoon Dijon mustard, 1 organic egg yolk, 1 tablespoon soy sauce, 1 tablespoon fresh lemon juice, 2 tablespoons of extra virgin olive oil, a quarter-sized slice of freshly minced ginger, and 1 minced garlic clove. Shake the jar hard until dressing thickens. Pour over asparagus. Add 8 ounces of freshly steamed shrimp and a handful of chopped Italian flat parsley. Serves 2 for dinner or 4 for salads.

Fat Stalks: grill a bunch, along with portabella mushroom caps. Slice the caps and stalks and toss with a swirl of best quality olive oil zested lemon, 2 cloves minced garlic, a pinch of kosher salt, chopped pistachios, and freshly chopped cilantro.

Thin Stalks: Micro-steam a bunch of thin stalks in a serving dish. Remove plastic wrap and top with chopped egg, freshly chopped mint, sprinkles of lemon juice, chips of warm minced bacon, and freshly ground pepper.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008