Finally, the asparagus has arrived! A springtime favorite, asparagus graces us with its presence for a quick two months so we’ve got to get it while the gettin’s good. Everyone is familiar with it, but some of us may be cooking it not quite right. Did you know asparagus can be eaten raw? It’s great!
Some tips for cooking up your spears:
1. Snap off the ends, don’t cut them so they’re all the same length. Bending the spear and snapping off the end will ensure that the woody part of the stem isn’t making it to your plate.
2. It should be cooked al dente, regardless of how thick the spears are. Thin spears should be sautéed, medium spears can do whatever, and thick spears are best grilled.
3. It can be shaved or chopped up and served raw! Toss into your salad and give it a whirl.
4. It can be stored in the crisper drawer OR in an uncovered jar with about an inch of water to cover the ends.
5. Cook literally any way you can think of! Slice raw, blanch, roast, stir-fry, steam, tempura, grill…go nuts!
This Week’s Field Goods Favorite
Wonder what it means to “snap the woody ends” of asparagus? While the tip and upper portion are tender, the stalks become increasingly fibrous toward the bottom. To snap the “woody ends”, bend the stalk near the bottom and snap in two. If it is difficult to snap, move up the stalk until you find the natural break between the tender and tough portions. Save the woody ends for stock.