By Kathryn McLean
This is the time in spring that so many people have been waiting for. March is behind us with its winter temperatures and wind. April’s up-and-down temperatures and rainy days are finished. Now we’re into May, so hopeful and promising with its warmer weather and longer days.
Sprouts and blooms are showing up in gardens and on the trees. And spring seedlings are showing up in local vegetable patches and greenhouses. Seasonal vegetables that are grown outdoors will start appearing in gardens and at the supermarket. It’s time to start looking out for rhubarb, early lettuces, garlic, fiddleheads, ramps and green onions… spring onions. And asparagus.
Asparagus grows very simply: it doesn’t hang from a tree or get plucked from a bush or a vine. It just shoots up out of the ground and gets cut off at the ground level. It’s typically prepared very simply as well.
A lot of people like to steam asparagus and eat it as is, probably with a little melted butter. And that’s good. Simple and tasty. But I think it’s even better if you grill or roast it.
It’s a simple task to grill asparagus. Trim the tough ends and toss the asparagus with a little olive oil, salt and black pepper. Then lay the asparagus on a hot BBQ grill in a single layer, and let it cook for a few minutes. Move the stalks around a little, turning them with tongs, so all the sides cook equally.
The asparagus should cook for 10 to 20 minutes, depending on their size and how hot the grill is. I like to squeeze a little fresh lemon juice or grate some lemon zest over the asparagus when it’s finished cooking.
The technique for roasting asparagus is almost the same as grilling it. Preheat the oven to 425°F.
Prepare the asparagus the same way as mentioned for grilling: trim the ends and toss it with a little olive oil, salt and black pepper. Spread it in a single layer on a baking pan and roast for 12 minutes. Depending on its size, you may need to continue cooking the asparagus for up to 20 minutes. And again, consider squeezing fresh lemon juice or grating fresh lemon zest over the top when it’s finished cooking.
Asparagus is a solid vegetable side dish on its own, but consider adding chopped cooked asparagus to other dishes, too. Include it in a stir fry or fried rice. Add it to eggs, such as omelets, frittata or quiche.
Try a pasta dish with asparagus and other vegetables. You can also include it in salads.
Another way to enjoy asparagus as a side dish is to give it a topping. Rather than adding it to another dish like rice, try topping your cooked asparagus with something else. To add a crunchy contrast, mix some chopped nuts and seeds with a little salt and just enough olive oil to bind the mixture, and then spoon it over top of the asparagus.
Or instead of a mixture, just choose one crunchy item such as chopped walnuts or a tablespoon of poppy seeds. If you prefer something sweet, consider some dried fruit such as chopped dry apricots or a small handful of currants.
Whether you prefer the thin pencil-like stalks or the thicker asparagus, try to enjoy some a new way this spring.