A Taste of Spring – AsparagusWhile other parts of the country are experiencing significant heat, it is still chilly in the Great Lakes region. Everything is growing slowly and we are eagerly waiting for leaves to appear on trees and tulips to bloom. Other vegetation is growing slowly as well. We are looking forward to fresh asparagus from our gardens. Until then, we will enjoy asparagus from the grocery story.
When buying asparagus, choose upright, firm-looking stalks. Examine the tips. They should be closed and compact, appearing neither excessively dry nor damp.
To store, remove any rubber bands or wires from bundled asparagus. It the asparagus is not eaten right away, keep it loose in a plastic bag in the vegetable crisper. Fresh picked asparagus should be set in a jar of water with tops loosely covered with a plastic bag.
Be sure to wash the asparagus well before preparing.
To trim thin stalks, hold the stalk with one hand at the bottom and the other hand a few inches away. Bend the asparagus gently and let it snap where the tender and tough parts meet. If it does not snap, move your hand up a little and try again. With thicker stalks, it sometimes is easier to use a knife.
Roasting is a great way to prepare asparagus. I toss the asparagus with olive oil and sea salt. I roast in a 400 degree oven eight to 10 minutes.