ASPARAGUS

Look for asparagus stalks that are a healthy rich green color, with tightly-closed tips.  Selecting asparagus that is similar in diameter will ensure that the stalks will cook evenly.  To store, trim about 1/4 inch off the base and store in a moisture proof bag for up to three days.  Or try “standing” the asparagus in a couple inches of cold water in the refrigerator.

When ready to cook, remember that asparagus “tells” you exactly where to trim the base.  Gently bend the base of the stalk until it snaps.  Easy! 

Asparagus is delicious sautéed, steamed, and stir-fried.  The key is not to overcook it, to maintain good color and a bit of crunch.  Try sautéing asparagus with a little olive oil and garlic, then toss with slivers of high-quality Parmesan cheese, for a delicious side dish.  For an entrée, add sliced, steamed asparagus to pasta tossed with pesto and spring peas. 

The California Asparagus Commission recommends roasting asparagus in a 450° oven for about 12 minutes (after first tossing it in olive oil, minced garlic, salt and pepper).  Drizzle the roasted asparagus with aged balsamic vinegar, serve with grilled lamb chops, toasted baguette slices and a glass of Sauvignon Blanc for a true springtime meal~

GRILLED ASPARAGUS with
BASIL-MINT PESTO
The perfect summer side dish, right off the grill. 

Basil Mint Pesto:
1/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil
1 cup fresh basil leaves
1 cup fresh mint leaves
2 medium cloves garlic
Kosher salt & freshly ground black pepper

2 bunches asparagus
Good quality olive oil
Salt and freshly ground pepper

To make the pesto, combine the walnuts, cheese and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture.  Season to taste with salt and pepper.

Toss the asparagus with a drizzle of olive oil and season with salt and pepper.  Grill until crisp-tender and slightly charred, about 2-3 minutes. (If using thin asparagus spears, grill only a short time, as they will cook quickly).  Remove the asparagus from the grill and toss with the prepared pesto.  Return the asparagus to the grill and grill 1 minute more.

Serves 6-8

ASPARAGUS SOUP with LEMON ZEST

2 tablespoons extra virgin olive oil
1 large onion, diced
1 small leek (white and light green part only), thoroughly washed and diced
2 celery stalks, diced
1 bunch medium-thick asparagus
4 cups chicken or vegetable broth
Salt and white pepper, to taste
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
1/4 cup crème fraîche or sour cream

Heat the olive oil in a pot.  Add the onions, leek and celery and cook over low heat, sweating the vegetables without browning them for 10 minutes. Stir occasionally.

While the vegetables cook, remove the tough ends of the asparagus by bending them at the cut end until they break naturally, or by cutting them with a knife.  Discard the ends, and cut the spears into 1-inch pieces.
Add the asparagus to the pot and season with salt and pepper.  Sauté 3 minutes more.  Add the chicken broth and bring to a simmer.  Cook until the asparagus is very tender, about 10 minutes.

Working in batches, puree the soup in a blender or food processor, with the lemon juice, lemon zest .  Adjust the seasoning with salt and pepper, then chill the soup thoroughly in the fridge.

Serve the soup cold, garnished with a few croutons.

Serves 4

CHICKEN & ASPARAGUS STIR-FRY

2 tablespoons sesame oil
2 garlic cloves, minced
2 cups asparagus, cut into 1 1/2-inch pieces
2 cups small broccoli florets
1/4 cup chicken broth
1 pound boneless chicken breasts, thinly sliced
2 green onions, chopped
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
 
Heat 1 tablespoon of sesame oil in large nonstick skillet or stir-fry pan over medium-high heat.  Add the garlic and stir 30 seconds.  Add the asparagus, broccoli and chicken broth.  Cover and cook until vegetables are crisp-tender, about 3 minutes.  Transfer vegetables to a bowl.

Add the remaining 1 tablespoon of sesame oil to the skillet.  Add the chicken and green onions to the skillet.  Stir-fry until the chicken is just cooked through, about 3 minutes.  Mix in the hoisin sauce, oyster sauce, and vegetables.  Toss until heated through and sauce coats evenly, about 1 minute.

Serves 4