Our asparagus patch is still asleep, deep under the earth, covered with a white quilt of ice and snow, but local markets have the green stalks in abundance. The first vegetable to be harvested, asparagus is a true harbinger of spring, available in supermarkets from March through June.
Most of the early asparagus comes from California and Oregon, though Michigan and New Jersey grow a lot too, with harvests there in late April and early May. Up here in the North Country, however, local asparagus won't be ready until late May or early June.
A member of the lily family, asparagus is related to onions, leeks, and garlic. The name comes from the Greek word for stalk or shoot; asparagus is native to the Mediterranean region and was cultivated in Greece 2,500 years ago. The Greeks believed it had healing and cleansing properties, and used it to treat toothaches and prevent bee stings.
The plant easily spread from Greece across the Adriatic to Rome, and the Romans took it to the rest of Europe in their conquests. Because it grows well in cool climates and sandy soils, it became popular in Britain, Germany, and central Europe.
Buy firm, bright green spears that are straight and brittle, with tightly packed tips, and eat as soon as possible: fresh is best. Tips that are wilted or separated indicate that the asparagus is past its prime. If you need to store it, keep it in the coldest part of your refrigerator. To maintain freshness, wrap the stem ends in a damp paper towel, or stand them up in a couple inches of water.
Asparagus is versatile; it is great in a variety of ethnic cuisines, from Italian to Oriental, and can be prepared by steaming, grilling, or roasting. It's great in a variety of soups, salads, stir-frys and casseroles. It's a great diet food; one stalk has a mere four calories, and no fat or cholesterol. Asparagus is a good source of potassium, fiber, vitamin B6, A, C, and thiamine.
To cook, snap off the tough stem ends, wash in cool running water, and cook in boiling water five to seven minutes, depending on thickness of the spear. The cooking water will have a lot of flavor and can be saved and used in asparagus soup.
Asparagus Wraps
Ingredients:
12 Asparagus spears
1 red pepper
1 bunch scallions
12 slices Deli ham (thin sliced)
6 American cheese slices
Directions:
Preheat oven to 425.
Wash the asparagus. Break off the tough white ends, using only the tender green spears.
If you have an asparagus steamer, or can stand the spears up and cook them. If not, a wide saucepan will do. Brink water to a boil over high heat; add asparagus, and cook 5 to 8 minutes, till just crisp-tender. Cooking time will depend on thickness and freshness of spears. Drain and set aside. You may want to save the water for using in soup later.
While asparagus is cooking, wash and seed the red pepper, then cut lengthwise into thin strips. Use only the green parts of the scallions; save the white parts for another use. Cut off any brown or wilted leaves and leave in long strands.
Spray a large, shallow baking dish with cooking spray. To assemble, place one ham slice on board or plate; top with half a slice of American cheese. Place two or three asparagus spears, one or two green scallions strands and a strip of red pepper on top of the ham; Roll up so the tips of asparagus are showing, and place in the dish, seam-side down in a single layer. Do the same with the rest of the asparagus, ham and cheese. If you wish, you can sprinkle a little additional grated cheese on top before shoving in the oven.
Bake in preheated 425 degrees oven just until the cheese melts. Serve with crusty French bread and a light soup or salad.
Creamed Asparagus Chicken Soup
This light, hot soup is great on damp, chilly April shower days.
Ingredients:
3 cups asparagus, cut in half inch pieces (can use stem ends)
1 onion, peeled and diced
2 Tablespoons butter
4 cups broth (combination asparagus cooking water and chicken broth)
2 Tablespoons flour
2 cups milk
Salt and pepper
1 / 2 cup sour cream
Directions:
Melt 1 Tablespoon of the butter in a skillet; add the onion and cook about five minutes, till golden. Add the asparagus pieces, cook five minutes more, then add the broth and simmer until asparagus is tender, which could take up to an hour if you're using the tough ends.
Place in a blender and blend until smooth.
Melt the remaining butter over medium heat; add 2 Tablespoons flour and stir to make a rue. Add the milk and heat, stirring, until sauce thickens. Combine the sauce with the blended asparagus; stir in sour cream, and season to taste with salt and pepper.
Yvona Fast lives in Lake Clear and has two passions: cooking and writing. . She can be reached at