California asparagus

by S. C.

California Asparagus Commission announces this year's crop harvest of 13,500 acres of asparagus (50,000 metric tons) signals that a bountiful supply of the succulent green spears are arriving in markets across the country. California fresh asparagus with its delicate flavor can be enjoyed in a myriad of different ways, as an appetizer, side dish or the fare for a perfect Sunday Brunch. California fresh asparagus are only available for a short time, so don't miss savoring these delectable spears.

In a tough economy consumers are eating at home more often while looking for foods rich in taste, nutrition and value. For those consumers, California Scramble: Fresh Asparagus with Herbed Cream Cheese and Tomatoes, which pairs fresh California asparagus with protein-rich eggs, is a great solution. The excellent flavor and tasty vegetable/protein combination helps meet the US Dietary Guidelines of 5-7 servings of fresh fruit and vegetables every day. The moist tender asparagus spears are packed with nutrients and the simple ingredients and simple preparation yield delicious results.

Selecting Asparagus
At the market, select spears of like diameter. This is all important. A mixed diameter bunch will cook unevenly. Some prefer the delicate slender spears not much larger than a lead pencil; others the fatter, succulent spears. Each is a little different. Both have that gorgeous green essence of spring flavor. Large sizes can be as tender as or even more tender than smaller sizes.

Pick firm, plump, straight spears with firm tips and smooth, tender skin. The tips should be tight and compactly closed while the white, woody bottoms should be less than 15 percent of the total length. The cut ends should be white or light-colored. California growers offer a range of sizes from standard (5/16 inch) to jumbo (13/16 inch). To test freshness, give the bunch a squeeze; if it squeaks, it's fresh.

Storing Asparagus
Handle asparagus spears like flowers. Trim the butt end of the spears, then refrigerate, upright, standing in an inch of water. Cover loosely with plastic or wrap the cut ends in a wet paper towel and store in a plastic bag with the top of bag left open. Stored this way, fresh asparagus keeps for two to three days refrigerated. If the tips are slightly wilted, they can be refreshed by soaking them in cold water. Keep frozen asparagus in the freezer until you are ready to cook. Do not defrost before cooking. Do not refreeze asparagus.

Cooking Guidelines
To prepare for cooking, snap the stalks near the base; the point at which the stalk snaps easily is the correct one. Next give the stalks a swishing rinse in cold water.

To many, the essence of asparagus is revealed when it is served crisp-tender and so quick cooking Chinese-style stir fries are a natural. However, so is quick-blanching for hot and cold service and so is asparagus done on the grill or baked. The dry heat of roasting brings out another asparagus dimension intensifying and emphasizing the flavor and adding a slightly chewy pleasant quality. Once cooked, refrigerate asparagus for no more than three days.

A pound of asparagus contains 12 to 15 spears that measure 9 to 10 inches long and 1/2- to 3/4-inch thick. A pound serves 2 to 4 people.

Asparagus Cooking Methods
Blanch or Boil: In a frying pan large enough to hold asparagus in one layer, bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, 2 to 5 minutes, depending on thickness. Drain on paper towel; serve immediately or cool.

Steam: Place whole trimmed asparagus on a steamer rack in a large saucepot over (not in) boiling water. Cover and steam for 4 to 8 minutes.

Microwave: Arrange whole trimmed asparagus in a glass baking dish with tips overlapping in center. Add 2 to 4 tablespoons water. Cover dish with plastic wrap, turning back one corner to vent steam. Microwave at high power for 3 to 6 minutes, then let stand 3 to 5 minutes more.

Stir-fry: Cut asparagus spears at an angle into 1-inch lengths. Stir-fry in hot oil or butter, stirring constantly for 3 to 7 minutes.

Grilling: Brush spears (blanched if jumbo size) with olive oil and place directly on the grill. Cook the asparagus , turning several times, for 4 to 6 minutes.

by S. C.
06 March 2009 Teatro Naturale International n. 2 Year 1

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