Asparagus is one of the first fresh vegetables to arrive in spring and my family is always thrilled to see its arrival. Those dark green spears are a favorite on our table and are eaten without complaint by half of my family. The boys, 1 and 5 years old, have not yet been convinced of the deliciousness of asparagus, but there's still time to convince them.
Asparagus is actually a member of the lily family. The spears grow from a crown that is planted about a foot deep in sandy soil. When asparagus is initially planted it takes 3 years for a plant to establish itself before it's ready to be harvested. Once it is a mature plant then the crown will produce spears for 6-7 weeks each spring/summer. After the harvest is complete the spears grow into ferns, which produce berries that will help nourish the crop for the following years.
It is a vegetable packed with nutrients, including folic acid, potassium, thiamin and glutathione. It is low in calories and sodium, and a good source of fiber. When I purchase it at the store I look for dark green to purplish spears that are firm to the touch. They should look bright in color and not be mush or limp. I try to purchase asparagus no more than 2-3 days before I will use it so that it maintains its best quality. I store it loosely wrapped in plastic in the vegetable drawer of my refrigerator.
Asparagus can be cooked in a variety of ways. It can also be frozen or canned, although I truly prefer to use it during the months that I can buy it fresh. The most basic and delicious way to prepare asparagus is simply to steam it or cook it in a small amount of boiling water for just a few minutes until bright green and crisp tender. Sprinkle with seasoning as desired and enjoy.
My family has a number of favorite ways to enjoy this favorite vegetable. We like it in soups, pastas, roasted and grilled. It can be eaten hot or cooked and chilled. Asparagus is perfect to add to an appetizer, salad or main course. The only part of the meal that I haven't found a place for this great vegetable is dessert. I am quite sure that someone on Iron Chef has attempted to create asparagus sorbet or perhaps asparagus spears wrapped in phyllo dough and dipped in chocolate. However for my own personal tastes, I think I will continue to accent its' savory side.
Asian Asparagus Salad
Lemon Cream Pasta with Chicken & Asparagus
Lemon Roasted Asparagus
Lynette is an awesome Mom to four amazing kiddos! She loves to cook and create wonderful new dishes for her family, and she hopes you will enjoy these asparagus recipes as much as her own brood does.
