Every year around Easter time, asparagus comes in season. I am vegetable-averse, but I just LOVE asparagus!
Selecting the best asparagus is quite simple. The tips should be full, the stalks slender for tenderness, and not dry. Most stores have them standing in water. This is important to keep it fresh and I suggest you place them upright in a glass of water in the fridge when you get them home. Kinda like a Christmas tree. Cut one to two inches off the tough bottom before cooking.
If you steam the asparagus spears, that gives you the extra joy of eating them with hollandaise sauce. I make mine from a packet. Make sure you get the kind that requires that you add milk, not water, since that turns out richer.
Asparagus can also be grilled and eaten sans sauce. Just get long skewers (like long toothpicks) and make a "raft" out of them with a skewer at the top and one at the bottom. Brush with butter or olive oil, give a shake of salt and pepper or your favorite seasoning, and put them on the grill. Regardless of how you cook them, they should be firm — don't overcook them!
From my kitchen to yours. And beware of the smell the following day!
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Monday, April 16, 2007
What's That Smell?
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1 comment:
I love asparagus, too! One more tip for selection--the more purplish tint on the spears, the fresher the asparagus. AND did you know they are a member of the lily family? That's why you store them upright in water--just like flowers.
I love asparagus steamed then add little salt, lemon juice and drizzle with olive oil. Also, roasted in the oven with olive oil, garlic salt and pepper at 450 for ten minutes is fabulous, too. Wrap them each in a piece of prociutto and you have a delicious appetizer! (Thank you Giada DeLaurentiis)
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