Asparagus: Singing the praises of this most versatile vegetable of spring
Asparagus has not always been a favorite of mine. As a child, my mom served either the canned, frozen or the dreaded “cream of asparagus soup” versions of the vegetable. Sadly, fresh asparagus was not readily available then, so it wasn't until I tasted fresh asparagus that my love affair with this delicious and easy to prepare vegetable began.
When I was thirteen, my parents bought a piece of property on the Rock River near Rockton, Illinois. The site was to be a weekend retreat; a place to plant a large garden, go fishing and watch stars at night without the glow of city lights. While all this proved to be true, the first spring of ownership was a true culinary adventure as we watched an acre of strawberries and eleven long rows of raspberries ripen before our eyes. My sisters and I would pick the berries and sell them alongside the road, using our proceeds to buy ice cream later in the day.
The berries were wonderful, but the biggest treat was the half-acre field of asparagus. If you were like me, I had never seen asparagus grow, or as mentioned before, or even the rare piece of fresh asparagus. You can imagine my surprise when we arrived one day to find a field of what looked like thick green pencils sticking up out of the ground. I was used to seeing fruit and vegetables attached to a plant, like green beans or tomatoes, but these were all by themselves randomly growing all over the field. As I would later learn, due to its proximity to the river, our property's sandy soil was perfect for growing asparagus.
I have since learned the asparagus plant is underground and grows from a root system started by planting “crowns,” similar to planting flower bulbs. It takes about four years, after much tender love and care, for an asparagus “patch” to establish. While waiting, there is no picking allowed, because you want the plant to use its energy to become established and not produce asparagus. Wouldn't this be frustrating? I'm glad I didn't have to wait.
Picking asparagus was one of the most interesting experiences I have ever had. Every morning a field of stalks would be waiting for us, but to our amazement, if it were a warm and sunny day, another crop would be ready roughly eight hours later. I wish I had a time-lapse camera nearby to record this growth. Instead, and honestly better, we always had a hot grill ready to roast the day's harvest. This crop would prove to be the best asparagus I have ever tasted.
Sadly, I no longer have access to a field of asparagus growing nearby, but thanks to my local grocery store, I do have bundles of this tasty treat available, and I buy it often.
Asparagus is easy to prepare, and quick, elegant addition to any meal, but proper trimming is essential to remove woody stems. My trick is to bend an individual spear near the bottom until it snaps, usually indicating the beginning of the tender stem. You will find most spears in a bundle break in the same place, so after snapping a couple, I usually cut the rest to a similar length. One thing I have learned is a thick stem does not mean a “woody” stem, so be sure not to throw away more than you need. One more tip: pick asparagus with thicker stems and “flowers” that are tightly closed.
My favorite ways to prepare asparagus are roasting and grilling. Simply toss trimmed asparagus spears with a little olive oil, place in a single layer on a cookie sheet, and roast in a preheated 400-degree oven 10 to 15 minutes until tender crisp and serve. The grilling preparation is the same, but keep a close watch, so your precious asparagus doesn't burn. I also find a grill pan helps rogue asparagus spears from slipping through the grates.
Simple preparation is great, but there are always those occasions where you want something special, and Roasted Asparagus with Bacon-Shallot Vinaigrette is my “go to” fancy food. This dish usually appears on our Easter table. If you're cooking for vegetarians; just omit the bacon, it is still very tasty.
Fresh shallots, Dijon mustard, balsamic vinegar, cilantro and olive oil are joined by a little lemon juice to make the perfect dressing to drizzle over the top of freshly roasted asparagus. Sprinkle the crispy bacon on top, and as the saying goes bacon makes everything better, and this recipe is no exception.
We are blessed to live in times when almost any produce item is available year-round, but spring is asparagus season in the Midwest, and it will quickly be upon us. Be sure to look for the “locally grown” sign at your local grocery store or farmers market, and if possible, visit the grower if possible. It is something you will never forget.
Asparagus is delicious both hot and cold, by itself or in an omelet, and is to me one of the most versatile vegetables out there. And, as my mother would say, eat your vegetables, they are good for you.
Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge.