SPRING Spears

It’s asparagus season, and time to add this delicious green veggie to your menus.

Asparagus grows from a crown planted about a foot underground, and when the temperature reaches 90°F, the spears can grow 7 inches in just 24 hours. That means asparagus growers harvest their plants every single day during this hottest part of the season. Now that’s fresh! And, on a hot day you could literally watch asparagus grow!

Asparagus spears vary from those as thin as a pencil to those as fat as a thumb. Contrary to what you might think, those bigger, fatter asparagus don’t come from older plants—the larger sized asparagus generally comes from younger, more vigorous plants, while the thinner spears come from older plants or those planted closer together. While the taste and nutrition in each is essentially the same, the bigger stalks tend to be more tender while the little ones tend to offer a bit more concentrated flavor—and each style has its fans.

Selecting And Storing

When buying asparagus, select firm, bright green stalks with closed, compact, firm tips. It’s best cooked the same day it’s purchased but can be stored, tightly wrapped in a plastic bag, for three or four days in the fridge. Or, stand it upright in about an inch of water and cover the container with a plastic bag. If asparagus stems are tough, remove the outer layer with a vegetable peeler.

Nutrition

This spring vegetable really is a superfood. Packed with nutrients including vitamins

A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber, asparagus is a standout even in its superfood category. And, five spears have only about 25 calories.

Serving

Most people prefer asparagus cooked, but it is perfectly safe to eat raw. Just rinse well in warm water to remove any sand and serve cold with a dip.

To cook, boil or steam spears for just 5 to 8 minutes or stir-fry in 1 to 2 tablespoons oil for 3 to 5 minutes. To microwave, use a large glass baking dish and arrange so that the quicker-cooking tips overlap in the center. Cover the dish with plastic wrap, turn back one corner to vent steam, and microwave at high power 4 to 7 minutes for spears, 3 to 5 minutes for cuts and tips; stir halfway through cooking time. Let stand 3 to 5 minutes.

Classic simple preparations for asparagus include serving it with butter or butter and fresh herbs, béarnaise sauce, or mustard vinaigrette. Include it in quiche, toss it in pasta, add to salads, and more. (See a recipe on page 13.) You’ll want to pick up bundles of this good veggie while it’s in season.