Asparagus Celebrations
It is
common to get sentimental about “The Days of Wine and Roses”. Not that I am not fond of both wine and
roses, but there is also something special every year when it comes to the asparagus
season. The snow drifts may persist in the woods, but the abundance of
sprightly asparagus packets in stores are as good as a pair of hungry robins on
a patch of grass to prove to me that spring has finally made it to our latitude
in the North. Granted, a few bunches of asparagus may be available even in
December in modern supermarkets, but those have all the seasonal relevance to
oranges at the North Pole.
Unfortunately
last year’s warm and early spring totally spoiled our expectations. The raised
beds in our garden last April already had the first asparagus poking up through
the earth. Only, of course, to be
nibbled down by a mama deer, since we still had not installed our electronic
deer chasers. This year it is likely to be May before the garden yields any
home grown asparagus, but in the meantime the store supply will suffice.
Maybe it is
the particular shade of green that appeals to the eye after the winter’s drab
palette, but asparagus can be welcomed in: appetizers, pale green creamy soup,
as a vegetable on its own merits with a variety of toppings, in various
combinations with eggs in frittatas, quiches or eggs Benedict and even as part
of a tasty sun dried tomato wrap with ham or capicola.
Asparagus comes in thin or thick
stalks, will keep crisp in the refrigerator for a couple of days, if stored
upright in a container with a little water on the bottom, but neither type
should be overcooked. The tough bottom
part needs to be snapped off before
cooking either in salted boiling water for 3-4 minutes, depending on thickness
or roasting in oven or a pan.
Savory wrapped asparagus spears
An easy appetizer, or side dish for
a luncheon with quiche are prosciutto wrapped asparagus spears. Simply cook
thick stalks in salted boiling water for 3 minutes, plunging them in ice water
immediately afterwards. Remove from water when cool, set aside to dry slightly,
then spread a thin line of softened cream cheese (flavored with some chopped
thyme) along the stalk and wrap each stalk in a thin slice of prosciutto, or
shaved ham or smoked turkey. Serve stalks upright in a cup for a visually
pleasing effect.
Roast asparagus
Oven roast method: Pre-heat
oven to 400 degrees. Wash and dry asparagus spears and arrange in a single
layer on a rimmed baking sheet. Drizzle with virgin olive oil and 1 Tblsp.
balsamic vinegar, turn to coat. Sprinkle with coarse salt and roast 18-20
minutes, remove from oven and sprinkle with freshly grated Parmesan cheese.
Pan roast method: best used
for slender asparagus. Melt 1 Tblsp. butter and 1 Tblsp. olive oil in a large
pan and add a couple of sprigs of thyme or 1 tsp. dried thyme. Spread the
asparagus in a single layer and cook over moderate heat for 7-8 minutes,
turning the stalks several times with tongs. In the meantime mix 1 Tblsp. soy
sauce, 1 Tblsp. lemon juice, 1 Tblsp. rice vinegar and ¼ tsp. tarragon
(optional). Remove the cooked asparagus spears to a serving platter, drizzle
the sauce mixture over the asparagus and garnish with lemon slices for serving.
‘Hint of spring’ asparagus soup
Trim and cook 1 lb asparagus and
set aside. Sauté ½ cup chopped onion and
½ cup chopped celery in 2 Tblsp.
butter a heavy 3 qt. pot for 5 minutes.
Add 3 cups low salt chicken broth, bring to a boil, add 2 medium
potatoes cubed and cook until the potatoes are soft. Remove from heat and when
somewhat cooled, process in a blender together with the cooked asparagus and
chopped green tops of 2 scallions. The soup can be made ahead to this point.
Return the blended soup to the pot, and heat with 1 cup half and half. Adjust
seasonings with salt and pepper and if desired thin with a bit of chicken
broth. Serve hot with chopped chives or chopped hard-boiled egg.
Ah, spring
has arrived at your table! Now, only hope that we have no more surprise April
snow storms.
(I. Winicov Harrington lives in Waldoboro and is the
author of “How to Eat Healthy and Well for Less than $5.00 a Day: the
Smart-Frugal Food Plan”; website: www.winicov-harrington.com)
