Question: How do I Choose and Cook Asparagus?
The British asparagus season is a highlight of the foodie calendar. The first spears of delicious British Asparagus appear at the end of April but the season is short, just eight weeks - so eat it while you can.
Asparagus is available almost year-round but choose and cook asparagus while it is in season. I heartily refuse to buy the wax paper wrapped bundles jetted in from southern continents. The asparagus is as taut, rigid and lifeless as a three-day old corpse - try convincing me these are "fresh".
Asparagus is available almost year-round but choose and cook asparagus while it is in season. I heartily refuse to buy the wax paper wrapped bundles jetted in from southern continents. The asparagus is as taut, rigid and lifeless as a three-day old corpse - try convincing me these are "fresh".
Answer:
In the UK we prefer thin green asparagus but I have wonderful memories of eating the fat white and purple, French spears. Perhaps it is the more complicated preparation of these that causes their lack of popularity; white asparagus needs extensive peeling of the woody stems to reveal the delicious texture and taste at it's core. After peeling, cooking is the same as for thin stems.
An asparagus cooker is a useful addition in the kitchen if you want to cook jet-lagged year-round asparagus, making it worth the investment. However as asparagus can also be cooked flat in a large frying pan it is not a necessity.
Whichever method you choose - depending on the size of the bundle, it will take about 10 minutes to become tender; test by piercing the lowest part of the spear with a sharp knife. Carefully lift the bundle out - I use two forks hooked under the strings - lay on to a fresh, clean tea towel to drain.
Asparagus is best not eaten too hot, slightly warm is ideal; it is also delicious cold. If not served immediately cover with a tea towel; this will keep it at a good temperature for about 30 minutes.
Choosing
When buying, look for bright, green, evenly colored, firm and unwrinkled spears with tight buds - perfect.In the UK we prefer thin green asparagus but I have wonderful memories of eating the fat white and purple, French spears. Perhaps it is the more complicated preparation of these that causes their lack of popularity; white asparagus needs extensive peeling of the woody stems to reveal the delicious texture and taste at it's core. After peeling, cooking is the same as for thin stems.
Cooking
Tie even-sized spears together near the base of the flower and the bottom of the stem with kitchen string. Ideally cook upright with the stems submersed in boiling salted water allowing the delicate tips to steam.An asparagus cooker is a useful addition in the kitchen if you want to cook jet-lagged year-round asparagus, making it worth the investment. However as asparagus can also be cooked flat in a large frying pan it is not a necessity.
Whichever method you choose - depending on the size of the bundle, it will take about 10 minutes to become tender; test by piercing the lowest part of the spear with a sharp knife. Carefully lift the bundle out - I use two forks hooked under the strings - lay on to a fresh, clean tea towel to drain.
Asparagus is best not eaten too hot, slightly warm is ideal; it is also delicious cold. If not served immediately cover with a tea towel; this will keep it at a good temperature for about 30 minutes.
