Asparagus Tips
1. SELECTING
• Fresh California asparagus is most readily available between the months of March and June of each calendar year.
• A one pound bunch of asparagus (a total of 12-15 spears) typically serves 2-4 people. The number of servings depends on the size/diameter of the spears and whether they will be served as a side dish or main course.
• When selecting a bunch of asparagus, look for long, blemish-fresh, bright green spears with closed, compact tips.
• Select bunches with similar sized spears. Spears of a similar size or diameter will cook at the same rate.
2. STORING
• Keep fresh California Asparagus cool and moist until you intend to use it. Asparagus may be stored for longer periods of time simply by placing bundled stalks upright in a bowl or dish with and inch of water (or just enough to keep the stalks moist). Another method is to wrap the cut ends in a moist paper towel. Cover the towel with plastic and refrigerate.
• If the tips are slightly wilted, freshen them up by soaking them in cold water before preparation.
• If you wish to freeze fresh asparagus, parboil and quickly transfer to ice bath to halt the cooking process. Pat spears dry and lay (not touching) on cookie sheet. Place cooking sheet in freezer. Once spears are frozen, they can be transferred to freezer bag and stored for up to 3 months.
3. PREPARING
• To prepare asparagus, snap or cut off the white portion of the butt end of the asparagus.
• Asparagus butt ends can be reserved for soups or stocks.
• All sizes of asparagus are tender as is so there is never a need to peel the asparagus.
4. COOKING*
• BOIL: place whole trimmed asparagus in a large skillet with 1 ½ inches of water. Bring to boil. Once boiling, reduce heat and simmer, uncovered, for 2-5 minutes.
• STEAM: place asparagus on a steamer rack in a large saucepan over rapidly boiling water. Cover saucepan and steam for 4-8 minutes.
• MICROWAVE: arrange asparagus in a glass baking dish with tips overlapping in center. Cover dish with plastic wrap, turning back one corner to vent steam. Microwave on HIGH (100%) power for 3-6 minutes. Let stand 3-5 minutes.
• STIR-FRY: cut asparagus spears in to 1 inch diagonal slices, keeping tips whole. In a large skillet or wok, heat 1 to 2 tablespoons vegetable oil. Add asparagus pieces and stir-fry for 3-7 minutes.
• GRILL: brush or toss large, extra large or jumbo California asparagus spears with olive oil and sprinkle with salt and pepper. Place directly on the grill turning several times and grill until brown and tender.
• ROAST: brush or toss large, extra large or jumbo California asparagus spears with olive oil and sprinkle with salt and pepper. Arrange on cooking sheet and place in pre-heated 375 degree oven for 5-8 minutes.
*cooking time varies depending on spear diameter
5. SERVING
• Roast asparagus tossed in olive oil, crushed garlic, salt and pepper. Serve with reduced balsamic syrup.
• Brighten up steamed asparagus by squeezing a fresh lemon over the top of the spears.
• Chives, parsley, chervil, savory, tarragon and other herbs or spices melted into butter are delicious when poured over asparagus.
• Sour cream, yogurt, and mayonnaise are easy, simple toppings.
• Medium, dry white wines are best with asparagus – look for Chenin Blanc, Fumé Blanc or French Columbard.
• For purée or soups, boil asparagus as instructed above. Strain through a sieve or food mill forcing some of the pulp through or process in a food processor or blender. Use as purée or mix with the cooking water for soups, stews, creamed dishes or sauces.
• For easy, fun grilling, skewer several spears with bamboo skewers to make a unique “raft.”
