Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs

Gourmet Food

ASPARAGUS

The Colors of Spring are vibrant fresh greens and soft violets. These are also the colors of perfect asparagus and asparagus season is here! It runs from April through June. This is when we get the most beautiful, most flavorful and most reasonably priced asparagus. When asparagus is in season, it runs $1.49-1.99 per pound but when it is out of season it can be as high as $4.99 per pound.

It makes sense that Asparagus is a spring vegetable as it is a member of the Lily family and Lily's are a symbol of Easter. Asparagus officinalis goes back to ancient Roman and Greek times. Asparagus grows wild in marshy places in Europe but most of the Asparagus available today is cultivated. New Jersey is famous for a variety called the Jersey Giant, which is an all male variety with heavy production and perfect color. Asparagus is also referred to as an aphrodisiac in the book "Aphrodite, A Memoir of the Senses" by Isabel Allende.

Asparagus is a labor intensive crop with low yield. It is grown in sandy soil and requires careful tending and hand harvesting. The plants generally live 8-10 years with the first two years completely unproductive. By the third year, asparagus is marketable and within a few more years, the plants become unproductive, no longer yielding the green and purple tips that we love. White asparagus is actually the more commonly known green plant which has had the earth mounded over to prevent the green color from developing, similar to the process used for Belgium Endive. Because it is grown in a sandy soil, asparagus must be thoroughly and carefully washed.

Nutritionally, asparagus provides us with a good source of vitamin A. It also contains a fair amount of iron and vitamins B & C.

When shopping for asparagus select bunches that are standing upright in an inch or two of water to keep them from drying out. The tips should be compact and not have spaces between the tips, known as ricing. The thicker stalks are from older plants and can be peeled if necessary. Before you make your final selection, take a look at the bottom of the stalks and check for dryness and woody looking bottoms.

At home, asparagus should be placed upright in a container with an inch or two of water in the bottom so that the very bottoms are submerged. The tips should then be covered with plastic wrap. An alternative to this is washing and drying the asparagus and placing it in a plastic bag in the refrigerator. Asparagus is ideally cooked the day it is purchased, but will keep up to 3-4 days. Canned & frozen are also available.

The best cooking methods are roasting, grilling, steaming, microwaving, and stir-frying. The least desirable would be boiling as you not only overcook it but also take away more vitamins and minerals this way. One pound serves approximately 4 people. Asparagus is generally not eaten raw. Complementary herbs are mustard, nutmeg, parsley, pepper, sesame seed, and tarragon. I also like it steamed and drizzled with a little olive oil, lemon juice and salt and pepper.

Here are some recipes to try.

ROASTED ASPARAGUS

1 lb. Asparagus, washed and ends snapped off
Extra Virgin Olive Oil
Sea Salt
Freshly ground black pepper
Equipment: Parchmnet paper, large baking sheets with sides
Toss asparagus spears with just enough olive oil to lightly coat. Add a pinch of sea salt and a few grindings of fresh black pepper.
Place on parchment lined baking sheet and roast in a hot oven (425) until tender, approx. 10 minutes.

ASPARAGUS VINAIGRETTE   Serves 4

1 lb. Asparagus, cleaned with ends snapped off
1/3 C. Extra virgin olive oil
2/3 C. Champagne Vinegar
1 tsp. dijon mustard
pinch of sea salt
few grinds fresh black pepper

Microwave or steam your asparagus until crisp tender.

Whisk together remaining ingredients and pour over asparagus. Serve at room temperature for maximum flavor.

ASPARAGUS WITH YOGURT HOLLANDAISE SAUCE   Serves 6-8

1-2 lb. asparagus, washed with ends snapped off
Steam asparagus to desired tenderness.
Hollandaise Sauce - Yield 1 1/2 cups:
2 Tbl. Lemon juice
2 Tbl. Melted butter
1 C. plain yogurt
1/2 tsp. sea salt
2 eggs or 4 egg whites

Whisk all ingredients in a saucepan. Heat to medium and whisk until mixture barely begins to boil. Remove from heat. Serve over asparagus or any favorite vegetable.

Asparagus with Orange Glaze   Serves 6 - 8

2 lbs. Fresh asparagus, washed with ends snapped off
1/2 C. Fresh orange juice
Zest of 1 orange
1 Tbl. Minced fresh ginger (approximately a 1" piece)
2 tsp. soy sauce

Combine all the ingredients except the asparagus. Mix well with a wire whisk.
Place the asparagus in a shallow ovenproof dish. Cover with the sauce and refrigerate for at least 2 hours, turning occasionally, if possible.

Preheat the broiler. Broil the asparagus for 5-6 minutes or until tender. Do not overcook. Serve immediately.

Scallops & Asparagus over Jasmine Rice   Serves 4

1 lb. Sea Scallops
1 lb. fresh Asparagus, washed, ends snapped off and cut into 3-4" lengths
White wine mixed with 1 tsp. cornstarch
Soy Sauce
Freshly ground black pepper
2-3 C. Jasmine Rice, cooked

Sprinkle scallops with freshly ground black pepper to taste. Heat sauté pan. Add Grapeseed oil. Sauté asparagus to desired tenderness. Remove from pan.
Add scallops and sauté on each side. Add wine mixture and a splash of soy sauce. Cook 2-3 minutes. Return asparagus to pan and heat.
Serve over Jasmine rice.

Steamed Sea Bass with Asparagus & Artichokes   Serves 3-4

1 lb. Sea Bass
1 lb. Asparagus, washed with ends snapped off
10 oz. frozen Artichokes, thawed, and quartered
4 Yukon Gold Potatoes, cleaned and thinly sliced
Marinade for Sea Bass & Potatoes:
1 Tbl. Olive Oil
1 Tbl. Black Olive Paste
1 Tbl. Balsamic Vinegar
1 Tbl. Lemon Juice, fresh
1 Tbl. Orange Juice, fresh

Marinade sea bass at least 1 hour.
Set up steamer basket in heavy saucepan.
Layer steamer as follows: sea bass, potatoes, artichokes, asparagus. Steam approx. 10-15 minutes or until sea bass is cooked.

Note: If asparagus is very small, add later in cooking process.
Plate in decorative fashion with citrus slices for garnish.

(Barbara Seelig Brown, 2000 , all rights reserved)

Stress Free Cooking by Barbara Seelig Brown's Lifestyle Designs

Gourmet Food

Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs