Asparagus season is fleeting, with April as the peak time to get it on the table.
Look for bright green or violet-tinged spears with compact tips, firm stems and bottoms that aren’t woody.
A ripe stalk of asparagus will actually squeak when squeezed.
Photographer: Jennifer Causey Food Stylist: Rishon Hanners Prop Stylist: Heather Chadduck Hillegas
The vegetable will naturally bend at the spot that needs to be removed.
How to Store Asparagus
1.
Then trim the stalk bottoms.
Photographer: Jennifer Causey Food Stylist: Rishon Hanners Prop Stylist: Heather Chadduck Hillegas
Refrigerate for up to three days.
It’s really a matter of preference.
For this, you want to saute it.
Chop your asparagusit will cook faster and absorb more flavor.
Add asparagus pieces and cook for 5 minutes.
The crisp-tender stalks are just a little bit spicy, a little bit salty-and a lot umami.
How to Boil Asparagus
1.
To boil asparagus, do as the French do and peel the lower halves of the stalks.
Liberally salt a pot of water, and drop your trimmed and manicured spears into the boiling cauldron.
You want your asparagus to remain slightly firm, so cook it for only 2 to 3 minutes.
Then immediately dress with lemon juice, olive oil and some flaky salt.
Cooking asparagus for a bit longer helps develop and enrich its flavor.
Start by trimming any woody stalk bottoms.
Douse the asparagus in olive oil and sprinkle with kosher salt and pepper.
Place the spears on a sheet pan and roast at 425F until just tender, about 20 minutes.
Take this simple side up a notch by pairing the asparagus with mushrooms and slices of prosciutto.
To grill asparagus, preheat the grill to medium.
Place the asparagus on an oiled grill rack and grill.
Using tongs, turn the asparagus once or twice until tender and charred in spots.
What Exactly Is Asparagus?
It’s now grown throughout many temperate regions of the world.
