Simple Asparagus Recipes
Don’t work so hard to change this sign of spring.
Asparagus growth signifies that spring is here in many locations in North America. Harvesting asparagus will start in February in the southern regions and move north until June. After the plants shoot up their stalks, remaining stalks grow into their mature fern-like adult plant produce seeds, and then die off in the fall.
Choosing your Bunch
When selecting your bunch of asparagus at the market, make sure that the buds on the stalk are tightly closed. As the plant matures, these will open grow open, and the shoot becomes woody as it becomes the base of the fern.
The asparagus’ diameter designates how old the plant is, not how old the stalk is. The stalks don’t get fatter as they mature.
Cook’s Illustrated has done taste tests, and eaters noticed that the fatter asparagus stalks were slightly less fibrous and seemed more tender than thinner stalks. The found that in a thin spear, the fiber was more concentrated.
If you have the choice, select thin spears if you plan to sauté and thicker spears for roasting or grilling.
If you don’t get to choose, let the size of the spears help you decide your cooking method.
The Simplest Recipes
The popularity of asparagus comes from its simplicity. There are no problematic knife skills needed, and it is quick and easy to cook.
I like it because there is no need to embellish the flavor, leave the vegetable alone, and let its mild flavor be the goal. If you want to make it unique, keep it simple, with a drizzle of vinaigrette dressing or a sprinkle of Parmesan cheese and balsamic vinegar.
Roast or grill whole spears to bring out the sweetness. Sautéing is fast and easy. Slice up a bunch and sauté with garlic.
I don’t bother to boil or steam, as these methods make it easy to overcook.
For an easy appetizer, wrap asparagus spears with prosciutto before roasting in the recipe below.
Roasted Asparagus
- 1 bunch asparagus
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon oil
Preheat the oven to 425 °F. Cut off the asparagus’s bottom ends by taking one spear and breaking it by hand, then cutting the remaining spears to the same length. Put them in a single layer on a baking sheet lined with parchment paper, sprinkle with the salt, pepper, and oil. Roll the spears to coat them and bake in the oven for 20–25 minutes until tender.
Sautéed Asparagus
- 1 bunch of asparagus, ends removed, cut into 2-inch pieces
- 2 cloves garlic, minced
- ¼ teaspoon salt
- 1 tablespoon butter or oil
- 2 tablespoons water
- salt and fresh ground pepper, to taste
In a large sauté pan with a lid, heat the butter, asparagus, garlic, and salt. Cook for over medium-high heat about 2–3 minutes, or until the garlic starts to brown. Add the water and cover the pan, cooking about 1–2 minutes more until the asparagus is bright green. Taste and add salt and pepper if desired. Eat right away.
Bursting your Bubble
Although you can grow asparagus throughout the world, I live in what was asparagus country, the central valley of California. Asparagus is a perennial crop, meaning that the same plants grown and harvested every year. Dedicating the ground to one crop for many years is unproductive from the financial perspective.
The yield per acre with asparagus is much less than other vegetables. Also, asparagus is labor-intensive to harvest by hand, adding to the costs of production.
With rising labor and land costs, most farmers in the San Joaquin Delta are choosing to pull out their asparagus fields and plant different crops.
The cost of local asparagus pushes stores to purchase from wherever it is available, usually locations out of the country, where labor is less expensive.
Enjoy them at their best
When selecting asparagus when it is in season in your region, you will have the best tasting produce on your plate. This sign of spring is a treat to enjoy in season. When the summer crops start in June, you can put away your asparagus dreams and begin the anticipation of the new harvest as the cold melts away after winter.