Here we are in May and I was just looking into the archives. March of 2010 was the time asparagus made an appearance here last. I may not have written about these delicious signs of spring since then, but I’ve been eating this favorite whenever it’s available and now is the time to seize the asparagus moment!
Once you review the Asparagus entry of last year, I want to add to your asparagus erudition. In fact, last weekend I added to mine. After purchasing a nice fresh bunch at the local farmer’s market (not perfect as you can see), I rushed home to photograph a method of storage for you. When bringing home some nice fresh firm spears (look for firm closed tips), treat them like lovely flowers. Cut off just a bit from the bottom of the stalks (you can do this in one fell swoop, it’s just to get a fresh cut), stand them in a heavy glass or jar with a bit of water and pop them in the fridge. Retrieve them soon (the fresher the better), cook and enjoy! Sounds simple, doesn’t it? Well, it is in theory and in reality is pretty simple. The mistake I made with this bunch is that I didn’t wash the spears enough. The cooked spears were gritty and dinner was a sad occasion. Thank goodness it was just Sylvia and I… this could have been one of those embarrassing culinary moments (that said, I’m a firm believer in getting well practiced at embarrassment. Being good at being embarrassed is on top of my personal ‘life skills’ list… but I digress).
Enough about me, let’s take it from the top:
Pick firm spears with tops that point up, are tight, and compact. You want the entire spear to have good vivid color (asparagus comes in a variety of colors- green, white and purple). Make sure the spears are without spots and not wilted in any way.
Fat or thin is fine (what ever you choose); spears should be of roughly the same size for even cooking.
Wash well!!!! True grit is out of place here (see embarrassing paragraph). Swish them in a basin and change the water until it is clear and grit-free. Be careful not to damage the tips.
Snap off the woody ends and cook.
Last March’s entry explained how to poach them. That’s a very nice method. But if you are ready to practice a little bit of true grit in the kitchen, turn on the broiler and find your mitt.
After washing, pat your grit-free spears dry and put them in a single layer on a sheet pan (your heaviest). Here you can lightly toss them with some olive oil, salt and pepper.
With your oven set to broil, place them under the broiler for just a couple of minutes.
Check your spears and shake the pan, cooking them just a little bit more. Don’t over do it! This will not take very much time (5 minutes max) so keep your mitt on and don’t wander away from the stove. Done! Slide them on to a plate and turn off the oven. Very easy and very delicious.
No grit and true grit all at the same time!
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