Homespun

April 18, 2001

Think Spring! Think Asparagus?

The fresh breath of spring makes us think of spring vegetables, especially young and tender asparagus.

Fresh asparagus offers more flavor and better texture, than its prepackaged counterparts. In addition, this bright green vegetable offers vitamin A and some iron to our nutritional palate. To preserve these nutrients and yield a crisp-tender end product, cook asparagus by boiling the stalks and steaming the tips.

To cook asparagus, tie the stalks with string into either one large bundle or several serving-size bundles. Stand the stalks upright in a deep saucepan, and cover just the stalks with boiling water. Invert another saucepan over the asparagus, and cook until crisp-tender. A double boiler, or special asparagus cooker, works well for this cooking method. Boiling water cooks the tougher stalks, and steaming cooks the more delicate tips, yielding an evenly tender vegetable.

If you need to store fresh asparagus a few days before cooking, cut a thin slice from the base of each stalk, and stand stalks upright in a vase-like container holding about an inch of water. Cover the exposed asparagus loosely with plastic wrap, and refrigerate. Asparagus will stay fresh up to three days.

ASPARAGUS-VERMICELLI TOSS

1 pound fresh asparagus

7 ounces uncooked vermicelli

1 cup grape tomato halves

4 green onions, sliced

2 tablespoons chopped fresh basil

1½ teaspoons minced fresh thyme

¼ teaspoon salt

½ teaspoon freshly ground pepper

2/3 cup Italian dressing

2 tablespoons lemon juice

Snap off tough ends of asparagus, and cut into 2-inch pieces.

Cook pasta according to package directions, adding asparagus for last minute of cooking; drain. Rinse with cold water; drain.

Place pasta and asparagus in a large bowl. Add remaining ingredients, toss to coat. Chill, if desired. Yield: 6 servings.

SIMPLE ROASTED ASPARAGUS

1 pound fresh asparagus

3 tablespoons olive oil

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Snap off tough ends of asparagus. Arrange in a 15 x 10-inch jellyroll pan. Drizzle with olive oil.

Broil 5½ inches from heat (with electric oven door partly open) 4 minutes. Sprinkle with sugar, salt, and pepper. Yield: 3 to 4 servings.

ASPARAGUS WITH TOMATO SAUCE

2 pounds fresh asparagus spears

2 tablespoons butter or margarine

½ cup sliced fresh mushrooms

2 (8 oz.) cans tomato sauce

2 tablespoons chopped chives

¼ teaspoon dried whole basil

½ cup grated Parmesan cheese

Snap off tough ends of asparagus. Remove the scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain. Arrange asparagus in a lightly greased 2-quart casserole.

Melt butter in a saucepan; add mushrooms, and saute 2 to 3 minutes. Stir in next 3 ingredients, and simmer about 10 minutes.

Spoon sauce over asparagus; top with Parmesan cheese. Broil 2 to 3 inches from heat for 3 minutes or just until cheese is lightly browned. Yield: 8 servings.

MARINATED ASPARAGUS

1 pound fresh asparagus spears

3 tablespoons vinegar

¼ cup vegetable oil

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons diced pimento

1 tablespoon dried parsley flakes

Shredded lettuce

Snap off tough ends of asparagus. Remove the scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain.

Combine next 6 ingredients; pour over asparagus. Marinate overnight. Serve over shredded lettuce. Yield: 4 servings.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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