What We’re Cooking With Now: Asparagus

By Chris Cox, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.

Asparagus

Why: Asparagus is a perennial that grows easily in our local climate. Asparagus has many health benefits and is a good source of nutrients including vitamins A, C, E, K, fiber, calcium, iron and B1. Asparagus has a unique flavor and is used in many delicious recipes.

Shopping Tip: The tips have the best flavor and should be firm, dry and unwilted. There should be no odor — asparagus will have a foul odor if it is past its prime. The stalks should be firm and plump and bright green, purple or white depending on variety, and should not faded. 

Preparation: Cut off the bottom 2 – 3" of the stalk because it is very woody and tough. The spear will naturally break at the end of the tough part, so you should be able to snap the bottom off with your fingers as a guide, then cut the rest with a knife. Storing asparagus with the bottoms in a cup of cold water in the fridge will keep it fresh for longer. It is great served hot or cold, roasted, grilled, steamed or raw. Once asparagus is cooked, it loses its texture and firmness on the second day as a leftover. It is best eaten on the same day it is cooked.

Recipe: Citrus Tarragon Asparagus Salad

Ingredients 

1 bunch of asparagus, approximately 8 spears
1 lemon
1 lime
2 cloves of garlic
1 T white balsamic vinegar
1 red onion
3 stalks of organic celery
2 T extra virgin olive oil
3 sprigs of fresh tarragon leaves, removed from stem
Salt and pepper to taste

Directions:

Cut the asparagus bottoms and tips off, then cut the stalks into very thin discs. Cut the onion and celery into very thin slices.

Dressing Directions:

In a medium bowl, squeeze the juice from the lemon and lime and mix with the white balsamic vinegar. Mince the garlic and add. Slowly whisk in the extra virgin olive oil, then add the minced fresh tarragon leaves. Pour the dressing over the thinly sliced vegetables and let chill for 2 hours in a refrigerator. Season lightly with salt and pepper. This pairs well with fish or any type of grilled food.