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Asparugus
With summer in full force and the heat factor jumping around like a scared rabbit, what better time to discuss one of the most versatile veggies in the world. With unlimited preparation methods its flexibility is loved by the average cook to the gourmet chef. The asparagus actually origionates from the lily family. When I spoke of versatility using the asparagus for wedding bouquets was not an option. The asparagus is grown throughout the world however, California is the leader of farming in North America. Over 50,000 metric tons of the scrumptious vegetable annualy from California alone....now thats alot of bernaise! Over 2,000 years ago in the eastern Mediterranean, the Greeks and the Romans ate the vegetable for its unique flavor and asthetic beauty on the plate. Often referred to as the food of Kings, King Louis the XIV of France had special greenhouses built to accomodate his personal craving for the delicate spear. With its growing easily adapting to numerous weather and soil conditions the asparagus plant are grown in England, Russia, Canada, and Poland, to name a few regions which might surprise you. Used for garnish, salads, soups, terrines, omelettes, side dishes, pasta sauces, salsa, hot or cold, marinated, purees, chopped, whole....this scrumptious veggetable is welcome at any table with any meal. Look for spears with green or purplish tips or heads. The pointed part of the spear is the head by the way. The small sections of the head should not appear seperated. The spears themselves should not be limp, but should be firm and smooth. Look for premature wrinkling on the stalk and skin of the stalk, these may have been sitting in the store for awhile and may give off a bitter flavor. Size does not matter...although some larger spears may be tough and woodlike in texture. 500 grams(1 pound) should provide you with 2-4 servings. Standing the spears(tips on top) in a jug of water is the most favorable for storing in the fridge. However stalks can be wrapped in a damp paper towel to prevent drying, and always store in the fridge. To cook, run the raw asparagus under tap water to remove and left over dirt, snap off wood like tough ends. Do not over cook asparagus or they will appear limpp and loose its beautiful posture. Steaming is the most simple, in a steamer or an asparagus pot. Steam until tender and crisp. The smaller spears may require less time, however4-6 minutes should suffice. If the spears are really large, score the bottom of the spear with an "X" This will aid in the cooking process. Drain and serve hot or if using in a cold dish, run the asparagus under cool water to stop spears from cooking any longer.Boiling requires 3-6 minutes, oven roasting is best at 500degrees(260) brushed with olive oil and seasoned with salt and pepper before roasting. For the microwave, place stalks flat in pyrex dish with 1/3 inch water and seal dish with plastic wrap, high for 3-6 minutes depending on the amount in the dish.Pan frying or woking is also a scrumptious option to cooking. Cold and wrapped in procuitto, stuffed into chicken breast, or steamed and served with salt and pepper asparagus is an invited guest to any meal. Here is a simple yet scruptious dish...so easy it will keep you wanting more. Asaparagus Salad 1 pound fresh asparagus(tough ends off) 2 pounds small new potatoes(halved lengh wise) 3 tablespoons olive oil 3/4 teaspoon salt 1/2 teaspoon pepper 1 cup cherry tomatoes 1/2 cup kalmata olives(pitted) 2 teaspoons fresh thyme 1/4 cup fresh grated parmesean cheese, sour cream or creme fraiche(optional) Heat oven to 450 degrees, in large bowl toss potatoes and asparagus in 2 Tablespoons olive oil, season with salt and pepper. Bake on cookie sheet for 15-18 minutes.(until potatoes are tender and asparagus crisp) Add remaining oil and fresh thyme and cook for 5 more minutes. Cool and sprinkle with fresh parmesean cheese, or a side of sour cream or creme fraiche. Serve hot, warm, cool , or cold. Enjoy! |
