Asparagus Five Ways

Steamed Asparagus with toasted pine nuts and fresh lemon

 How to buy asparagus

• Look for asparagus with thick stalks - the thin ones lack taste and can be stringy.
• The tips should be dry and not smell
• The stalks should be smooth not  wrinkled (dried out); some markets stand them up in water.
• Buy organic if you can.

Preparation

• Gently break the bottom 1-2 inches of stalk - there will be a natural spot where it will break.  This gets rid of the tough ends.
• Using a potato peeler, you can shave another 1-2 inches off the bottom outside peeling of the stalks.  They will be tender and have a nice two-tone look to them.  You'll usually see this in good restaurants. 
• Rinse the stalks and put them tip side down in a bowl of water.  If there is any sand/particles in the tips, it will fall to the bottom of the bowl.  Dry the spears in paper towels.
• If you are not using them right away, wrap them in the paper towels and store in the fridge.  Use within a day or two.
• Left over cooked asparagus is great to have on hand to add to salads.
• The secret - do not overcook asparagus.  It will turn a dull green and taste bitter.  Always undercook it - you'll see in the recipes that follow - it takes minutes only.  You'll have sweet, crisp and fresh tasting spears every time.

Steamed Asparagus

1. In a large saute pan, add 1/2 inch of water.  Place the prepared asparagus in a layer in the pan. 
2. On medium-high heat, cook asparagus for a total of 5 minutes - turning them with tongs as they turn bright green on each side. 
3. Remove from heat and season with salt & pepper. 
4. If you want to use them later for a cold salad - put them in ice water to stop the cooking.  Dry them and refrigerate them in a covered dish.
5. You can add toasted pine nuts if you're serving a cold platter or shaved parmesan cheese for an elegant presentation.

Roasted Asparagus

1. Preheat the oven to 375F. 
2. Place the asparagus in a glass baking dish and drizzle with 1 tablespoon of olive oil or less. 
3. Add a clove of garlic that has been peeled and sliced.
4. Add some pepper.
5. Bake for 15-20 minutes - turning once.
6. Remove from the oven and sprinkle with salt. 
7. Squeeze some fresh lemon juice over the spears and serve.

 Sauteed or Grilled Asparagus

1. Heat a large saute pan or grill pan over medium-high heat for a few minutes.  Then add a tablespoon of oil.
2. Add the asparagus and saute - turning with tongs, till the asparagus has browned a bit.  The total cooking time should be 5-8 minutes. 
3. Remove from heat, salt & pepper. 
4. Before serving drizzle with a bit of balsamic vinegar. 
5. If you wanted to barbeque the spears, toss them in oil and then grill them on the barbeque - in a vegetable tray, for a total of 5 minutes over medium direct heat.

Stir Fried Asparagus

1. Chop the asparagus into 2" pieces on a diagonal.
2. Heat a wok or large fry pan.  Add a tablespoon of oil.
3. Add the asparagus and 1/2 tsp of fresh ginger that has been minced.
4. Add one clove of garlic, minced.
5. Cook till bright green stirring often.
6. When done, add 1 tablespoon of soy sauce and 1/4 tsp sesame oil (optional). 

It is proper etiquette to eat asparagus spears with your fingers!