Asparagus
Asparagus is a spring vegetable prized for its grassy, slightly bitter-sweet flavor and tender-crisp texture, equally at home grilled, roasted, steamed, or stir-fried.
How to buy
Look for firm, straight stalks with tightly closed, compact tips -- a loose, flowering tip means the spear is past its prime. Thinner spears are generally more tender, while thicker ones hold up better to grilling. Give the cut end a look: it should be moist, not dried out or woody.
How to store
Trim the woody ends and stand the spears upright in a jar with an inch of water in the fridge, loosely covered with a plastic bag, much like a bouquet of flowers. Wrapped and stored this way, asparagus keeps well for about 4-5 days; it declines quickly once cut and cooked, so leftovers are best used within a day or two.
Culinary profile
- Flavor
- Grassy and slightly bitter-sweet raw, with a mineral edge that some compare to green peas. Roasting and grilling bring out a nuttier, caramelized sweetness, while steaming and boiling keep the flavor cleaner and more vegetal.
- Texture
- Crisp and fibrous raw, becoming tender but still a little snappy when properly cooked. Overcooking turns it limp and stringy, especially toward the base of thicker stalks.
- Aroma
- A fresh, green, slightly earthy smell when raw; cooking brings out a faint sweetness, though overcooked asparagus can take on a sulfurous edge.
How to prepare
- Roasted — Tossed with oil and roasted at high heat until tender with lightly charred, crisp tips.
- Grilled — Cooked directly over flame until charred in spots, concentrating its natural sweetness.
- Blanched — Briefly boiled then shocked in ice water to lock in a bright green color and crisp-tender bite.
- Shaved raw — Sliced paper-thin with a peeler or mandoline for a crisp, fresh salad component.
- Stir-fried — Cut on the diagonal and cooked quickly over high heat to keep a crisp snap.
Classic dishes
American
- Grilled asparagus salad — Charred asparagus tossed with lemon, parmesan, and olive oil as a simple side.
Italian
- Asparagus risotto — Creamy risotto finished with chopped asparagus and parmesan.
- Prosciutto-wrapped asparagus — Spears wrapped in salty prosciutto and roasted or grilled until crisp.
- Asparagus frittata — A baked egg dish studded with tender asparagus pieces.
Chinese
- Stir-fried asparagus with garlic — Asparagus pieces stir-fried quickly with garlic and a splash of soy sauce.
- Asparagus and beef stir-fry — Sliced beef and asparagus stir-fried together in a glossy soy-based sauce.
Japanese
- Asparagus tempura — Spears battered and deep-fried until light and crisp.
- Asparagus goma-ae — Blanched asparagus tossed in a nutty, slightly sweet sesame dressing.
French
- Asparagus with hollandaise sauce — Steamed or blanched spears served under a rich, buttery egg-yolk sauce.
- Cream of asparagus soup — Asparagus simmered and pureed smooth with stock and cream.
- Asparagus quiche — A savory custard tart studded with chopped asparagus and cheese.
- Asparagus and goat cheese tart — An open puff-pastry tart layering tangy goat cheese with roasted spears.
Thai
- Asparagus stir-fry with oyster sauce — Asparagus stir-fried with garlic, chile, and a savory oyster-based sauce.
Mediterranean
- Grilled asparagus with balsamic — Charred spears drizzled with balsamic reduction and olive oil.
- Asparagus salad with lemon vinaigrette — Blanched asparagus tossed cold with a bright, acidic dressing.
German
- Spargel mit Sauce Hollandaise — Germany's beloved white asparagus, simmered and served with hollandaise, ham, and potatoes during spring Spargelzeit.