Asparagus spears range from thick to thin. Some people prefer one kind over another, but size does not generally signal quality or flavor. Thicker spears are more mature, and thinner spears less so. Thicker spears often have tougher, woodier ends, and most people chop these off before cooking. Asparagus goes bad quickly, so it’s important to pick bundles that are refrigerated or on ice. Do not buy asparagus that isn’t being kept cool, as it may go bad even more quickly.
Consider serving steamed, grilled, or roasted asparagus as the first course at dinner. It is traditionally served with fresh-melted butter or freshly-made Hollandaise sauce. Eat with forks or fingers. Asparagus gets soft and moist when you steam it, and the result can taste bland. Add salt and other seasonings to spice up the flavor. Bear in mind that even though asparagus is very healthy, adding tons of salt and other seasonings may offset the health factor.
Asparagus gets tougher when you grill it, but it still retains all of its moisture. The best part is that when it’s cooked, you don’t lose any nutrients! This is one of the simplest, tastiest ways to eat asparagus if you don’t want to work it into a more complicated recipe.
You can stir your roasted asparagus into a risotto or a creamy pasta dish. You can also serve the roasted asparagus as a side-dish to meat, fish, and pasta. Consider adding a couple of fresh garlic cloves and a dash of freshly-grated lemon zest. Consider roasting with butter, salt, and parmesan or mozzarella. Consider chopping the baked asparagus and sprinkling it on top of oven-baked macaroni. If you are so inclined, you can also chop bacon into bits and sprinkle it in with the asparagus.
Sauteed asparagus taste great with pasta.
Sauteed asparagus taste great with pasta.
Serve blanched asparagus spears in salads, or eat them on their own with dressing and seasoning. For a simple and tasty dish, add a bit of coarse salt and a drizzle of olive oil to your asparagus before serving it. Blanching is a great way to prepare asparagus for storage if you plan to eat it later. If you are blanching asparagus in advance, or you plan on bringing it to a picnic or potluck, refrigerate the spears in a paper towel-lined plastic bag.
If you have picky children, a stir-fry can be a great way to get them to eat asparagus. You can easily put in some shredded chicken and small chunks of vegetables, and they may not even notice the asparagus.
Cut the tips from 12 asparagus spears, 1. 5 inches (3. 8 cm) from the top, and halve the tips lengthwise if thick. Save the tips to garnish the soup. Cut the stalks and all remaining asparagus into 1/2-inch pieces. Sauté one large onion, chopped, in 2 tablespoons (29. 6 ml) butter in a 4-quart pot over moderately low heat. Cook, stirring, until the onion softens. Add the asparagus pieces, and salt and pepper to taste. Sauté the asparagus and onion, stirring, for 5 minutes. Add 5 cups broth and simmer, covered, for 15 to 20 minutes or until the asparagus is very tender. While the soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Purée the soup in batches in a blender until it is smooth. Transfer smooth soup to a bowl, and return to pan. Stir in crème fraîche, and add more broth to thin the soup to your desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in another tablespoon of butter. Add 1/4 teaspoon fresh lemon juice, and garnish the soup with asparagus tips. Serve cream of asparagus soup with warm, crusty bread for dipping.
Cut the tips from 12 asparagus spears, 1. 5 inches (3. 8 cm) from the top, and halve the tips lengthwise if thick. Save the tips to garnish the soup. Cut the stalks and all remaining asparagus into 1/2-inch pieces. Sauté one large onion, chopped, in 2 tablespoons (29. 6 ml) butter in a 4-quart pot over moderately low heat. Cook, stirring, until the onion softens. Add the asparagus pieces, and salt and pepper to taste. Sauté the asparagus and onion, stirring, for 5 minutes. Add 5 cups broth and simmer, covered, for 15 to 20 minutes or until the asparagus is very tender. While the soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Purée the soup in batches in a blender until it is smooth. Transfer smooth soup to a bowl, and return to pan. Stir in crème fraîche, and add more broth to thin the soup to your desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in another tablespoon of butter. Add 1/4 teaspoon fresh lemon juice, and garnish the soup with asparagus tips. Serve cream of asparagus soup with warm, crusty bread for dipping.
