Here come the best of the bright green spears, like sentinels standing at attention on this official start to spring. Asparagus are eager to please: You can steam, grill, roast, or sauté them or eat them raw, but whatever method you choose, you should eat them often.
Packed with carotenes, potassium, vitamin C and folic acid, asparagus also serves as a diuretic to counter fluid retention, and is said to rival drug treatment for indigestion (hold the melted butter.) For optimum nutrients, choose bright green stalks that are not withered at either end, and have a snap on the fat end. Try to use them within a couple days, as their natural sugars quickly change into starch, causing a woody texture. Asparagus is delicious as a first course or part of a main course, and although a bit pricier than other green vegetables, it doesn’t take more than a few spears, cooked properly, to satisfy each person. Prices — and quality — are at their best right now, so try one of these delicious recipes soon.
Asparagus and avocado wraps
Slice small pieces as an appetizer or enjoy as an easy, quick lunch. Recipe from “The Mayo Clinic/Williams Sonoma Cookbook,” makes 6 servings as a light lunch.
24 asparagus spears
1 ripe avocado (about 8 oz.), pitted and peeled
1 tablespoon lime juice
1 garlic clove, minced
1 1/2 cups cooked, cold brown long-grain rice
3 tablespoons plain nonfat yogurt
3 whole wheat tortillas, 10-inch diameter
1/3cup cilantro leaves
2 tablespoons chopped red onion
In a medium saucepan over high heat, boil 2 inches of water. Place asparagus in steamer basket, cover, and steam over water until just tender, 6 to 8 minutes. Rinse spears in cold water; drain thoroughly. In a small bowl, mash avocado, lime juice and garlic into a course puree. In another small bowl, stir together the rice and yogurt; mix well. Heat a large dry frying pan (not nonstick) over medium heat. Add tortillas to pan, one at a time, until softened (about 20 seconds per side.)
Lay tortillas flat on a clean work surface. Spread avocado mixture equally on tortillas. Top each with an equal amount of rice mixture, asparagus, cilantro, and onion. Fold in both sides and bottom of each tortilla over the filling, then roll to close. Cover with plastic wrap and refrigerate up to an hour if needed, then bring to room temperature before serving. Cut each in half crosswise to serve.
Spicy asparagus salad
With a refreshing Oriental-style dressing, this salad pairs well with just about anything you are serving. Recipe from “Great Meals for Busy Days” by Nathalie Dupree; makes 4 to 6 servings.
3 green onions, chopped
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons Oriental sesame oil
1 tablespoon olive oil
4 garlic cloves, peeled and chopped
1 tablespoon sugar
1/2 teaspoon chili oil
1/2 teaspoon dried red pepper flakes
2 pounds asparagus, tips peeled and blanched
In a small bowl, combine all ingredients. After cooking asparagus to desired doneness, pour dressing over and chill for at least 2 hours before serving.
Roasted asparagus with soy, balsamic and walnut oil
This quick, easy side dish recipe is from “Small Bites” by Jennifer Joyce.
2 bunches asparagus, ends trimmed
1 teaspoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon walnut oil
Salt and fresh ground black pepper to taste
Preheat oven to 400 degrees. In an oven-ready roasting pan, toss asparagus with soy, balsamic and walnut oil. Season with salt and pepper. Roast asparagus about 15 minutes, until golden. Watch carefully so the tops do not burn. Serve warm.
Grilled asparagus with egg and caper sauce
Recipe from “The Savory Way” by Deborah Madison; makes 6 to 8 servings. Reduce everything by half if only serving 3 or 4.
2 pounds thick asparagus
Light olive oil for grilling
Salt and fresh ground pepper
2 or 3 hard-boiled eggs
1/4 cup extra-virgin olive oil
2 to 3 tablespoons tarragon or Champagne vinegar
2 tablespoons capers, rinsed
1 large shallot, finely diced
Finely chopped chervil or parsley
Prepare asparagus for grilling by cutting off tough ends and peeling lower part of stalks, then brushing stalks with olive oil and salting lightly. Separate whites and yolks of cooked eggs; finely chop. Put all ingredients (except asparagus) in a bowl and gently combine with a rubber scraper. The yolks and oil will gradually emulsify. Season to taste with salt and pepper; add more vinegar if desired. Grill asparagus over a slow fire. To test for doneness, pierce stalks with sharp point of a knife. They should be firm but knife should penetrate easily. Lay asparagus on a platter, and ladle sauce over. Serve warm.