Asparagus contain a good amount of vitamin A, plus a fair source of iron and vitamins B and C. When shopping for asparagus, look for purple hued tight-budded tips—no fuzzy tops please—and smooth-skinned and same-size stalks for even cooking. Cut a half-inch slice off the bottom of the stalks. Stand the bunch of asparagus up in 2 inches of water, cover tips with a piece of paper towel and invert a plastic bag over the whole affair. Refrigerate until preparation time. Asparagus will stay fresh for a few days.
I always peel asparagus starting just below the tips, break ends off wherever they break. To cook asparagus, either stand stalks up in a cylinder steamer, lay them flat on a steamer tray or in a large skillet of boiling salted water and cook until crunch tender. I place five or six spears on a microwave proof plate, add a splash of water, top with parchment paper and plastic wrap and microwave them for one minute. Immediately plunge asparagus into very cold water to stop the cooking process, drain well, and pat dry with paper towels. Proceed according to the following recipes.
Asparagus can be served eloquently and unadorned. Other options are a light lemon sauce or a Béarnaise sauce for a special occasion plus this mint shallot vinaigrette with mimosa works well as a salad or first course.
I’ve discovered a seductive vinegar, Honey Ridge Farms Honey Balsamic Vinegar. It’s delicious to drizzle over a salad when you want the clean fresh flavor of asparagus, radishes, and fresh mint with pistachios to shine. Or drizzle a few drops of this unique vinegar over steamed asparagus. Bon appétit!
Light Lemon Sauce(About 1/2 cup)4 tablespoons freshly squeezed lemon juice
4 tablespoons water
1/2 cup (1 stick) unsalted butter sliced, room temperature
Sea salt and freshly ground black pepper to tasteTo prepare:In a small saucepan over high heat, bring lemon juice and water to a boil.
With a whisk, beat butter in, bit by bit until smooth, add salt and pepper, taste, adjust the seasonings, and serve over hot asparagus.Bernaise Sauce(About 1 generous cup)1/4 cup white wine vinegar
1/4 cup dry white vermouth
1 tablespoon minced shallots (1 large shallot)
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper
Pinch sea salt
3 egg yolks
4 tablespoons cold butter, divided in half
2/3 cup clarified butter
Splash fresh lemon juice if necessaryTo prepare:In a nonreactive saucepan over high heat, add vinegar, vermouth, shallot, tarragon, pepper and salt to a boil. Cook until reduced to 2 tablespoons. Set aside and bring to room temperature.To make sauce: In a clean saucepan add yolks and whisk for about one minute until they are thick and pale yellow.
Whisk reduced shallot mixture into yolks until blended, add 2 tablespoons cold butter, set the pan over low heat and whisk until the butter is melted, about one to two minutes (carefully regulating the heat so the mixture gets hot, but not close to a boil, or the eggs will scramble.)
When eggs have thickened, the bottom of the pan is visible between whisk strokes. Remove the pan at once and beat in remaining cold butter to stop the cooking. Whisk in the clarified melted butter, driblet by driblet, beating constantly until mixture becomes an emulsion.
Taste and adjust the seasonings.To serve:Spoon over hot asparagus and serve at once.Asparagus With Mint & Shallot Vinaigrette With Mimosa(Serves 6)1 1/2 to 2 pounds asparagus, peeled, cooked, and drained well
3 tablespoons red wine vinegar aged in oak
2 teaspoons Dijon mustard
2 medium shallots, peeled and chopped
About 1/2 cup extra virgin olive oil, or more if needed
Sea salt and freshly ground black pepper, to taste
2 scallions, trimmed and thinly sliced
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh spearmintFor mimosa:2 hard-cooked egg yolks, yolks and white dividedTo prepare:Place asparagus on a paper or linen towel lined dish and cover.
Meanwhile, in a bowl whisk vinegar and mustard together, add shallots, whisk to blend, then, slowly add olive oil, whisking constantly, until the mixture forms an emulsion.
Add salt, pepper, scallions, parsley and mint, mix well until blended, it will be thick.
Taste and adjust the seasonings.
Remove asparagus, discard towels. With a sharp knife, trim uneven ends of stalks and arrange them attractively on a platter.
Spoon vinaigrette across the center leaving asparagus tips and bottoms exposed.
Transfer remainder of the dressing to a small pitcher for passing at the table. Can be done ahead.To serve:Just before serving, with your fingers, press egg white through a fine mesh strainer held over the vinaigrette, then press the yolk through for the “mimosa” garnish.
Serve at once with crusty French bread.Spring Asparagus Salad(Serves 4)1 pound fresh asparagus, peeled, cooked, and drained well
1/2 bunch fresh radishes, scrubbed and thinly sliced
1 small red onion, thinly sliced
Sea salt and freshly ground black pepper to taste
Extra virgin olive oil for drizzling
Honey Ridge Farms Balsamic Honey Vinegar for drizzling
1/4 cup fresh spearmint leaves, washed and patted dry, chopped
4 Boston lettuce leaves, washed and spun dry
1/4 cup toasted salted pistachiosTo prepare:Cut asparagus into 1-inch lengths and transfer to a bowl.
With a very sharp knife, thinly slice radishes and add to the asparagus.
Toss onion with asparagus.
Sprinkle with salt and pepper, toss, and let stand about five minutes.
Drizzle oil and vinegar over vegetables until they glisten.
Add mint and pistachios and mix well.
Taste and adjust the seasonings.To serve:Mound the salad on a perfect lettuce leaf and serve at once.