Chicago Home and Lifestyles – Springtime Asparagus

Most of the snow has melted around the Chicago area. All the signs are pointing towards an early spring! Of course, we are not so naïve to think there will not be another snow event or two, but they will be small and will melt quickly. I look forward to one of my favorite vegetables to appear. Yes, we have asparagus all year round now but the asparagus that comes from Mexico and South America are but a cardboardy tough replica of the delicious, fresh tender stalks we will get locally in the next month or so!

Asparagus is best barely cooked if at all. First, though, make sure to store your asparagus properly. They should be stored like flowers. Trim ½ inch off the bottom and stand in a tall glass. Add two inches of water and refrigerate. This will keep asparagus fresh for several days if it lasts that long.

Fresh asparagus in the spring is the time to try it raw. Use thinner stalks and peel them with a good vegetable peeler starting below the tip to the base of the stalk. Slice very thinly (bias style), leaving the tip whole or sliced lengthwise. Prepare fresh breadcrumbs using sourdough bread. Cut into ½ inch cubes. Toast till golden in a 400-degree oven. Toss with olive oil flavored with grated garlic, red pepper flakes, and dried oregano and thyme. Return to the oven for an additional 3-4 minutes. Toss asparagus with your favorite vinaigrette and top with the breadcrumbs. Add several soft-boiled egg halves for a delicious lunch or light supper. 

Avocado toast is much in vogue now, but it has met its match. Blanch 1 inch bias sliced asparagus pieces till barely tender. Dress with a bit of cream or vinaigrette. Toast thick slices of sourdough bread well, butter and top with the asparagus mixture. Serve immediately.

Oven roasted vegetables are wonderful and asparagus is one of the best roasted. No need to gild the lily too much here. A little olive oil and sea salt are all that is needed. Preheat the baking sheet in a 400-degree oven for quick cooking. As always with asparagus, cook it until tender. The same seasoning method works great for grilling when you do not want to heat up the kitchen. You can grill outside or use a cast iron grill pan on the stove. It’s best to use larger stalks for grilling and roasting rather than thinner ones. Serve them along with a Dijon vinaigrette for dipping. 

Stir frying also works great for asparagus as it cooks so quickly. Cook in butter or olive oil in a heavy pan till crisp and tender. Add fresh herbs or aioli sauce at the end. Steaming is another wonderful way to prepare asparagus as it preserves the essence of the vegetable while keeping it tender and delicious. Quick steam asparagus stalks or pieces till tender. This preparation works well with acidic preparations like a quick lemon vinaigrette. 

So, take advantage of this delicious vegetable during springtime. It’s the very best time of year!  

Kathleen Weaver-Zech and Dean’s Team Chicago