FOOD & B E V E R AG E
In Full
Spring is here, and the fields are filled with…asparagus.
Though you might be used to seeing this popular vegetable in your regular grocery store nearly year-round, the local season for this special crop in eastern North Carolina only lasts a mere two to six weeks each spring, depending on temperatures and rainfall. So before you get your grill out, it may be time to up your game – and explore some of the nontraditional ways that this perennial power food can let its flavors fly.
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Photos by Elizabeth Neal / Styled by Chef Dan Lewis
Look before you eat.
When shopping for fresh asparagus, keep an eye out for firm stems and tightly compacted tips – while also being mindful that local asparagus will often be a brighter green and slightly more irregular in size. This attention to detail will pay off in the end, with a burst of flavor you can’t get with most commercial-grade varieties. Just don’t forget that larger asparagus can take longer to cook than some other vegetables – so when you’re planning to mix it with items such as julienned onions, it’s best to briefly blanch your asparagus in salt water before setting it aside. When it’s time to turn the heat up and fry everything together, it’ll be ready to go. Pictured here: An asparagus stir fry with toasted cashews, onions and red bell peppers, tossed with a Chinese black bean sauce.
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