by Andrea Wenger website
Asparagus is one of the first vegetables to poke it’s head through the soil in early Spring. Take advantage of it while it’s fresh and in season! I love it plain–steamed lightly, with a nice crunch remaining. If you want to dress it up a bit, here are a few ideas…
- Gently break off woody ends, rinse, and place in a steamer basket with about an inch of water in the pan below.
- Bring the water to a boil ad steam for about 5 minutes, or until it reaches your desired tenderness.
- Serve immediately.
Roasted (from Simply in Season Cookbook)
- Lay prepared spears in a single layer in a flat baking dish or pan.
- Sprinkle with minced garlic, then drizzle with ghee, coconut or peanut oil, depending on your taste preference. (Olive oil could also be used, however, it is best to not heat olive oil, as it destroys the nutritive qualities and converts fatty acids into harmful substances.)
- Bake in a preheated oven at 400F. Turn spears partially every few minutes, or simply shake the pan until they roll.
- When asparagus starts to look wrinkled and brown in spots (5 – 10 min), remove and season with salt and pepper as desires, or drizzle with balsamic vinegar or lemon juice immediately before serving.
Serving options and tips
Lemon Butter Sauce for steamed asparagus:
Melt 2 Tbsp butter in warmed saucepan, add 1 clove minced garlic and cook for a few minutes. Add lemon juice and stir, cooking 30 more seconds. Pour over asparagus spears. (Amount for 1 bunch, or 2 lbs of asparagus.) Credit: Kathy Landers, RD, LD
Cheese topping for roasted asparagus:
Combine 1 oz. crumbled goat chees, 1/2 tsp fresh rosemary, 1/2 tsp chopped fresh chives and 1/4 cup chopped walnuts. Spoon crumbly mixture over cooked asparagus.
Note: Never add an acidic ingredient to asparagus before or while it is cooking. It will turn a sickly green-brown color.