You can steam, boil or microwave asparagus, but I prefer it oven-roasted or stir-fried. In generous amounts of olive oil or butter.
There’s nothing new about this spear-shaped spring vegetable, which has been traced back to the Egyptians as early as 3000 BC. It was also enjoyed in ancient Syria and Spain, not to mention Greece and the Roman Empire, where it was eaten fresh in season, and then dried for winter consumption.
Here, the season is relatively short – early May until late June – but unlike these early civilizations, we can get it year-round. Carmen Trimarchi, president and partner of Vince’s Market, explains that we “follow the season” and purchase asparagus when and where it’s at its peak.
“In the new year, we get asparagus from Mexico and Peru, and later from California, Washington, and then here in Ontario.”
Only the young asparagus shoots are typically eaten. Once the buds start to open and “fern out,” the shoots lose their tenderness. Carmen points out that the stalks become “woodier” as you get closer to the base, so he purchases asparagus that is cut closer to the tips. “Less to cut off, less waste.”
“We buy from Welsh Bros. – they are one of the best growers in North America,” he adds. “A lot of asparagus grows in sandy soil, and when it rains, or when it’s windy, sand can get into the tips. With Welsh’s, their soil is different, and they take extra care. They pick at the right time, for example not right after a storm, to keep the grit from getting in.”
“It’s probably the best eating asparagus there is.”
Here are a few “Asparagus Tips” from the Asparagus Farmers of Ontario:
- Choose carefully when buying fresh asparagus. Look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm and about 6 to 11 inches in length. Try to avoid ones with white butts because the white portion is unusable.
- Store fresh asparagus by wrapping the bottom of the stalks in a damp paper towel. Put them in a plastic bag and refrigerate them. Plan to use within 2 days.
- Prepare fresh asparagus by first breaking off the butt end of each spear where it snaps easily. Save the woody bases for soup stock if desired. Next, wash the stalks thoroughly and carefully to remove any sand from under the scales.
So, enjoy this vitamin-packed and fibre-rich delicacy while it’s fresh-picked and local. There’s nothing better alongside your favourite grilled meats – hot off the BBQ.
Til next time…
— Neil
