Asparagus is one of my favorite vegetables. I always want Asparagus at my Easter meal because it is a sign of springtime and new beginnings.

Chefs and gourmets, the world over eagerly await the arrival of spring. No other time of year can match the bounty of fresh fruits and vegetables available. Many will only be obtainable at this time. Asparagus is available year round, but the peak season runs from February through June. Thus, it is one of the earliest harbingers of spring and an indispensable commodity on all seasonal menus.

Asparagus, a member of the lily family, probably originated in the Eastern Mediterranean. Because it is found wild in so many areas of the globe, some uncertainty exists as to the whereabouts of its genesis. Indeed, a friend of mine who lives in a remote region of eastern Washington State has asparagus growing wild on his property. We do know that it was first cultivated 2,500 years ago by the Greeks and was equally cherished by the Romans who ascribed it with medicinal properties. It won’t cure any diseases, but it is a good source of vitamins A and C, folic acid, potassium, and fiber. Choose asparagus that are firm and bright green, with intact tips. Cook it as soon as possible as it deteriorates fairly rapidly. Store it in a plastic bag with a damp paper towel wrapped around the stems. It will last about three days.  Cut off the last inch or two of the stem or wherever it snaps naturally when you bend it near the end. Large asparagus are more mature, less tender, and also need to be peeled.

White asparagus, which are more popular in Europe, are grown underground to prevent the development of chlorophyll. They are tenderer with a mild and nuttier taste. However, no matter what size, their exteriors are fibrous and always need to be peeled. 

Asparagus is quite versatile. It can be cooked by virtually every cooking method. It can be boiled, steamed, simmered, grilled, roasted, sautéed, and fried. It can be served cold or hot, pureed into soups, used in pasta sauce, etc.

Recipes

Asparagus Salad with Truffle Vinaigrette

For the salad:

• 6 large spears of asparagus

• 1 batch of salad green

• Parmesan cheese strips, as needed

• Salt to taste

For the dressing:

• 1 shallot, minced

• 1 tablespoon Champagne vinegar

• 2 tablespoons black truffle oil ( flavored oil)

• 1 tablespoon olive oil

• Salt and pepper to taste

Directions: Trim the ends of the asparagus and peel them. Then blanch them for one and a half minutes in boiling salted water and then submerge in ice water. Place the minced shallot and vinegar in a bowl.  Slowly drizzle in the oils, constantly whisking. Season with salt and pepper.

Stack the asparagus in a crosswise pattern on the plate like a number sign (#). Place the greens in the center of the asparagus. Using a peeler, peel some strips of Parmesan cheese and arrange around the greens. Sprinkle salad with salt. Drizzle some of the dressing over the greens and asparagus.

White Asparagus

• Juice of 1-2 lemons

• 3 tablespoons of butter

• 2 tablespoons kosher salt

• 1 batch, (about 1-2 lbs.) white asparagus, peeled.

Directions: Add the lemon juice, butter, and salt to a pot of water and bring to a simmer. Peel the asparagus and trim the ends. Simmer until tender. How long this takes will vary with the size of the asparagus so check them frequently.

Baked Asparagus with Parmesan Cream Sauce

• 4 oz heavy cream

• 1 oz grated Parmesan cheese

• 4 large asparagus spears

• 1 tablespoon butter

• 3 tablespoons chicken broth

• Salt, pepper, and paprika to taste

Directions: Preheat oven to 350 degrees. Mix the cream and cheese, bring to a boil, and then simmer for five minutes. Season the sauce with salt and pepper. Trim the ends of the asparagus and peel them. Then blanch them for one minute in boiling salted water and then submerge in ice water. Place asparagus into a baking dish. Add chicken broth and butter and then place into oven until heated through, about 3-5 minutes. Arrange asparagus on plate, season with salt, pepper and paprika, and then drizzle with sauce.

If you have questions or would like to share some of your tips for working and living in Pecos County with our readers, please call me at the Pecos County AgriLife Extension Services, 432-336-2541. Make sure you check us out on the web or face book. The members of Texas A&M AgriLife will provide equal opportunities in programs and activities, education, and employment to all persons regardless of race, color, sex, religion, national origin, age, disability, genetic information, veteran status, sexual orientation or gender identity and will strive to achieve full and equal employment opportunity throughout Texas A&M AgriLife.