Asparagus is the star of spring vegetables. The flavor is unique, fresh, and slightly earthy. It can be roasted, steamed, blanched, stir fried, grilled, and wrapped in bacon or prosciutto. Thick stalks of farm fresh asparagus says "gourmet."
Estimated Picking Dates: early June
*Deluxe share item only
Cleaning/Preparing: Wash Asparagus before use, but not before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water. (Under running water, I pull each stock from bottom to tip through my other hand to rub off any mud). Trim cut end of each stalk to remove "woody" texture which is about 1 inch on most young fresh stalks of asparagus. Let drip dry in colander or towel.
If you want to make sure your vegetables are sanitized use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Tied plastic bag (grocery bag with handles tied closed) or zip top bag sealed and stored in the refrigerator. Asparagus can also be stood up in a cup of water cut end down like a bouquet of flowers, cover top loosely with a bag, and refrigerated. Refrigerated Asparagus should last about a week.
Preparing: snap off woody cut end of asparagus stalks. You can cut off ends with a knife, but I find it easier to feel where the tender part of the stalk ends and woody part starts if I am snapping off the ends by hand. I do this while I am washing the vegetable. Asparagus stalks under 5 inches should not be woody and can simply be trimmed to freshen up the cut end before cooking. Leave stalks long and uncut unless your recipe calls for cut pieces. Long stalks loose less flavor during the cooking process and have that gourmet look.
Featured Recipe: Roasted Asparagus
For more information and visual instruction on roasting asparagus watch "Age of Asparagus" from Good Eats by Alton Brown.
Other common uses: This delicacy is often served in all its own glory. It is excellent boiled, steamed, broiled, grilled, or roasted. It is also seen in some pasta dishes, salads, and soups. I personally substitute broccoli for asparagus in those recipes because I don't want to use my precious asparagus in heavily sauced dishes with lots of other ingredients; it just gets lost.
Substitutes: Asparagus is in a class all its own. If you do not have asparagus, broccoli can sometimes take its place in a recipe.
*Deluxe share item only
Cleaning/Preparing: Wash Asparagus before use, but not before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water. (Under running water, I pull each stock from bottom to tip through my other hand to rub off any mud). Trim cut end of each stalk to remove "woody" texture which is about 1 inch on most young fresh stalks of asparagus. Let drip dry in colander or towel.
If you want to make sure your vegetables are sanitized use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Tied plastic bag (grocery bag with handles tied closed) or zip top bag sealed and stored in the refrigerator. Asparagus can also be stood up in a cup of water cut end down like a bouquet of flowers, cover top loosely with a bag, and refrigerated. Refrigerated Asparagus should last about a week.
Preparing: snap off woody cut end of asparagus stalks. You can cut off ends with a knife, but I find it easier to feel where the tender part of the stalk ends and woody part starts if I am snapping off the ends by hand. I do this while I am washing the vegetable. Asparagus stalks under 5 inches should not be woody and can simply be trimmed to freshen up the cut end before cooking. Leave stalks long and uncut unless your recipe calls for cut pieces. Long stalks loose less flavor during the cooking process and have that gourmet look.
Featured Recipe: Roasted Asparagus
For more information and visual instruction on roasting asparagus watch "Age of Asparagus" from Good Eats by Alton Brown.
Other common uses: This delicacy is often served in all its own glory. It is excellent boiled, steamed, broiled, grilled, or roasted. It is also seen in some pasta dishes, salads, and soups. I personally substitute broccoli for asparagus in those recipes because I don't want to use my precious asparagus in heavily sauced dishes with lots of other ingredients; it just gets lost.
Substitutes: Asparagus is in a class all its own. If you do not have asparagus, broccoli can sometimes take its place in a recipe.