Locally Grown Spotlight: Asparagus
Fresh, locally grown asparagus is THE best—in fact, we rarely eat it out of season because once asparagus has traveled many miles to its final destination, the flavor flattens. If you don’t like the “woody” texture of asparagus, grab an end of a spear in each hand and bend the asparagus until it breaks. Discard the woody end, using only the tender tips. If you hate to see the ends go to waste, peel away the outer skin with a vegetable peeler.
Choose asparagus that has a lovely, medium green color that snaps when broken in half. Your farmer might grow purple asparagus, too, but don’t be surprised when that beautiful purple color changes to green when cooked. White asparagus is noted for its delicate flavor. It’s more time consuming to grow (and more expensive) because the farmer must hill soil around the plant to prevent sunlight-induced photosynthesis.
Store it loosely wrapped in a plastic bag in the refrigerator. If you don’t use it right away, fresh asparagus will hold for about 7 days.
This time of year, you can find this green treat at farmers markets and retail outlets such as New Pioneer Coop, Whole Foods, and Gateway Market. If you belong to a CSA, you’ll probably find a bunch or two in your share as long as the spring/early summer weather stays cool. Warmer weather triggers the asparagus fronds to unfurl.
Enjoy the delightful grassy, sweet flavor of asparagus both fresh and cooked. The easiest cooking method is to toss the asparagus with olive, a little salt and pepper, and a squeeze of lemon on a rimmed baking sheet, and roast in the oven at 425F for 12-15 minutes. Easy, one-pan clean-up! Or you can prep it in the same way, wrap it in some foil and pop it on a medium grill for about 5 minutes—watching carefully to prevent burning.
To celebrate (or mourn) the tail end of Iowa’s asparagus season, here’s a family favorite of ours that might become one of yours, too. If you’re not a fan of teriyaki or cashews, try subbing soy sauce and sliced or slivered almonds…or maybe even some pecans! It’s a little more time-consuming to prepare than roasting, but this gem—pulled from the pages of Better Homes and Gardens—is worth the extra effort.
Asian Cashew Asparagus
1 pound fresh asparagus snapped into 1-inch slices
1 1/2 cups fresh mushrooms (morels, anyone?), quartered
1 medium onion, cut in thin wedges
1/4 cup red pepper, chopped
1 teaspoon cornstarch
Pinch black pepper, to taste
1 Tablespoon Teriyaki sauce
1 Tablespoon dry sherry, white wine, or white wine vinegar
2 teaspoons water
2 Tablespoons cashew halves
Steam asparagus over gently boiling water for 2 minutes.
Add mushrooms, onions and red pepper. Steam 2-5 minutes longer.
Strain the vegetables, put in a serving dish and cover to keep warm. Return the pan to the stove and put the butter in to melt.
Put cornstarch and black pepper in a small bowl. Add the Teriyaki sauce, sherry and water, and stir until cornstarch dissolves.
Whisk cornstarch mixture into the melted butter. Cook and stir until thickened and bubbly.
Add the veggies. Toss to coat. Return to the serving dish and sprinkle with cashews.
Enjoy!
