Mid-spring to early summer is the perfect time to enjoy Washington-grown asparagus, the No. 2 producer of asparagus in the United States.
Growing this unique plant at home takes patience since you need to wait three years before the first harvest, as our chef, Tom, can attest from his childhood days.
Once the plant matures, though, you can pick fresh asparagus for 6-7 weeks for the next 15 years. In ideal conditions, a spear can grow 10 inches in 24 hours although the average is 3-5 days between cuttings.
When you choose your asparagus, make sure the spears are straight and uniform in size with closed, compact tips. The stalks should be plump and not wilted. It is best to use the vegetable right away but if you need to keep it for a couple of days, store it in the refrigerator, preferably wrapped in a damp paper towel or stored upright with the ends submerged in a small amount of water.
Using high-quality basic ingredients is the key to a great tasting, elegant finished product.
Asparagus is wonderful served hot or at room temperature, so don’t hesitate to serve it on a buffet or as an appetizer. There are only 20 calories per five stalks and no fat or cholesterol so using a minimal amount of olive oil or butter keeps this a healthy side dish.
Here are three cooking methods other than the typical blanching or steaming. Each recipe serves four.
GRILLED
1 pound Asparagus
½-1 teaspoon High quality Olive Oil
2-3 teaspoons Aged Balsamic Vinegar
Sea Salt or Kosher Salt – to taste
Fresh Cracked Pepper – to taste
1.Preheat gas grill to medium high (you may also use a George Foreman type grill).
2.Trim or snap ½-1 inch off the stem end of the asparagus – removing the white part.
3.Wash with cool water – dry with paper towel.
4.Toss with olive oil – use hands to lightly coat stalks.
5.Grill for 3-5 minutes turning as needed to prevent burning.
6.Stalks should just start to bend when done.
7.Drizzle with balsamic vinegar and season with salt and pepper.
ROASTED
1 pound Asparagus
½ – 1 teaspoons Walnut Oil
1-2 tablespoon Fresh Lemon Juice
1 teaspoon Lemon Zest
¼ cup Toasted Chopped Walnuts
Sea Salt or Kosher Salt – to taste
Fresh Cracked Pepper – to taste
1.Preheat oven to 425.
2.Trim or snap ½-1 inch off the stem end of the asparagus – removing the white part.
3.Wash with cool water – dry with paper towel.
4.Place on baking sheet in single layer.
5.Toss with walnut oil – use hands to lightly coat stalks.
6.Roast for 10 minutes – turn and continue to roast 2-5 minutes until stalks just begin to bend.
7.Remove from oven and drizzle with fresh lemon juice.
8.Top with toasted walnuts and lemon zest.
STIR-FRIED
1 pound Asparagus
½-1 teaspoon Sesame Oil
1 clove Fresh Garlic – chopped
½-1 tablespoon Fresh Ginger – chopped
Soy Sauce or Salt – to taste
Red Pepper Flakes – if desired
1.Trim or snap ½-1 inch off the stem end of the asparagus – removing the white part.
2.Wash with cool water – dry with paper towel.
3.Cut diagonally into 1 inch pieces.
4.Preheat skillet or wok to medium high.
5.Add sesame oil.
6.Add asparagus.
7.Stir-fry for 3 minutes.
8.Turn down heat and add garlic and ginger (red pepper flakes if desired).
9.Cook for 1-2 minutes until crisp tender.
10.Season with soy sauce or salt.
Darrell Reeds is the executive chef at Redmond-based Savory Moment.
