The
farmers' market was brimming with asparagus this week.
These were just gorgeous. Medium-thicked, purple-topped, abundantly fresh, and sold by the pound in pre-rubberbanded bunches, which is typically how asparagus is retailed.
The farmer just across the market aisle, however, gave their customers total consumer freedom by allowing them to pick and choose which and how many spears they desired.
Long suckers— over 18 inches they looked like.
Both farms were selling at $4/lb, which is pretty steep considering the weight of asparagus. But if you can afford it or are willing to splurge a little extra green for green [to be and to eat] then, by all means... invite me over for dinner. [grin].
Alternatively, there's this woman who sells asparagus in Chinatown [if you're in NYC] on Canal Street between Mulberry and Walker. Last time I checked [Saturday], she was selling bundles for $1.75 each, enough for 2-4 servings. Just make sure to buy only when they're good.
How do you know if they're good?.. Keep reading..
But first, a produce buyer's prelude: Unlike packaged products, as much as there may be the desire, nature's goods aren't homogenous. Weather, growing conditions, shipping, storage all have their effect and, by definition of fresh, produce lacks the additives and processing [for the most part]. Thus, it's important to
use your senses when making purchases, namely sight, touch, and smell— in that order.
Now, the asparagus how-to:
The Buying Guide:
Eyes: Asparagus tips should be firm and intact. The stem should be shiny and smooth and the more green the better. Rotting asparagus will have loose, damp, falling apart tips; their stems will be wrinkly from water loss.
Hands: Ever so lightly tap the tips to confirm firmness. Check the asparagus bottoms too— they shouldn't have big holes or look super dry; if they do, then they lost a decent amount of water, are old, and likely to be tough and unpalatable.
Nose: Smell the tips— like fresh fish, you shouldn't smell much; like rotten fish, horrendous.
You might be reading this and suddenly realize, Hey wait, I don't even
like asparagus.
If that is you,
don't stop reading! I wouldn't either if all I've ever had was asparagus prepared in the traditional way. That is, the wrong way. Pretty much whenever asparagus is served to me, it's steamed or boiled, often beyond necessary too. And then it's used as just a vehicle for some dressing like butter or ranch.
Asparagus is
full of flavor, it's just a matter of accessing it [not drowning it]. The process is called caramelization. Roasted asparagus is the way to go. Burn some of its natural sugars and, voila, you have melting deliciousness.
The Cooking Guide:
Heat the oven to 400degF.
Wash the asparagus. Cut the bottoms of the asparagus where the knife pretty easily cuts through— I don't snap mine off as I believe that wastes a lot of precious asparagus.
Spray a foil-lined roasting pan with canola oil.
Place the asparagus in the pan in a single layer.
Add about 1-2 tbsp water.
Spray with oil.
Pop in oven until your nose tells you to check on them. They will turn bright green at first, then brown. Careful not to burn the tips. In my negligence, I've done that before and it's not cool [or tasty] and the tips are the best part. Take caution especially with skinny asparagus. If the asparagus is fat, you might consider cutting the stem and slicing it laterally, in which case place the stems cut-side-
down on the oiled pan.
When done, though tempting, try to wait at least few seconds for them to cool— you might burn your tongue otherwise.
Cook asparagus this way and you'll never go back.. to waterlogged, grey matter again.
..Alternatively, if you're having a barbie tomorrow, in the tradition of Memorial Day, and are tossing and turning over what vegetables to make, then try grilled asparagus, if you can get your hands on some. Spray/toss with oil, grill. Yup, it's that easy.
Happy Healthy Juicy Asparagus Noshing [& Memorial Day] Folks!
