3 minute read
FOOD & BEVERAGE
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. Photos by Elizabeth Neal / Styled by Chef Dan Lewis In Full Bloom 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.
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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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Sometimes simple is simply the best.
Asparagus is absolutely packed with low-calorie nutrients, including being an excellent source of antioxidants, fiber, folate and vitamins such as A, C and K. And truly fresh asparagus is so tender that you can easily take a peeler to it in order to make thin strands of all but the tougher lower part of the stem that was once underground – just be sure to place the peeled strands into a bowl of ice water to retain their crispness as long as possible. While it’s a slightly more timeconsuming technique initially, it’s also a dish best served cold – so you never even have to turn on the oven.
Pictured here: Thinly peeled asparagus slaw tossed with a dressing of rice vinegar, pickled ginger and toasted sesame seeds.
Don’t be afraid to mix it up.
Asparagus has been a staple in many cultures for ages – including Southwest Asia. But it’s not a crop for the impatient. It can take three to four years to go from seed to first harvest…although once a crop has been established, those familiar spears can reappear annually for decades. In order to take advantage of asparagus’ vibrant spring-signaling shoots in soups, however, you may need to put in a little extra legwork. The key is to cook the stems in a broth of your choosing while reserving the tips – which you can later add as a puree with other items such as cilantro stems in order to enhance that final emerald-green hue.
Pictured here: Crab and asparagus egg-drop soup garnished with lump crabmeat, blanched asparagus tips, sliced red chili pepper and cilantro.
