June 4, 2005

Radishes, Onions, Garlic and Rhubarb are in at the Arlington Farmers Market. And so is Asparagus. Asparagus comes up in the spring, and if not picked, grows fern like branches. Picked young, the spears are thin and tender. Best to use them the day you buy them, or to keep a few days, stand the ends in water and refrigerate. I forgot about some for a week and were still all right. Asparagus is a good source of fiber and Vitamin C.

Asparagus can be used in a variety of ways. Start preparation by rinsing. Then remove the base of the stalk, which can be tossed into a soup stock. If you’ve suffered eating asparagus that's been boiled 'til it’s mushy and pale, know that it does not have to be cooked so long.

To boil, use a pan large enough to lay the spears flat. First bring to boil just enough water to cover, and then add the spears. Bring back to boil until the asparagus is tender, but not lost all its crispness, about 5 minutes for thin spears, up to ten for fatter spears. Lift out and let drip a moment before placing on serving plate.

To steam, stand or lay spears in your boiling steamer. Tips only take 3 to 4minutes. Thin spears 4 to 5 minutes, and thick asparagus, up to 10. If you cut up thick spears, steaming may take only 5 minutes.

If you have the grill going, no need to heat up the stove. Select thicker spears for grilling. Coat with oil before laying on the grill and turn frequently.

Asparagus can be served rubbed with butter, or oil, or vinaigrette, or a sprinkle of pepper or Parmesan cheese. You can add cherry tomato slices for decorative color. Or add roasted nuts.

Besides adding to soup stock, you can add asparagus to a stir-fry, cut into small pieces, similar to bamboo shoots.

To freeze, blanch 2 to 4 minutes before bagging.