Asparagus Season

May 3, 2010 at 8:00 pm Leave a comment

To me, asparagus sings “spring”, a welcome song after a long winter.

If you grow asparagus, you’re picking more than you know what to do with, and if you’ve been in the grocery store this month, you  can’t avoid the large displays of it.

Avoid no more. Whether you want to make soup, salad, or simply a side dish, this is the time to enjoy it at the height  of its freshness and availability.

My favorite way to serve asparagus is to grill it. First snap the stalks to get rid of the rough and chewy ends. Then drizzle with olive oil, sea salt and a bit of  black pepper. Using tongs, move the asparagus around on  the plate  to coat each  spear before placing them directly on a hot grill.  Depending on the thickness, I usually don’t leave them on the grill more than 5 minutes, turning a couple of times to ensure even cooking and blackening. Stay close and watch them carefully to avoid burning.

Once the asparagus is cooked, the  least complicated way to eat it is as a side dish with meat or fish, embellished only with a splash of balsamic vinegar.  I also enjoy making  a salad with asparagus, using greens  or grains  as the base.  Here’s a great Bobby Flay recipe that is substantial enough to serve as a full meal. If you don’t want to take the time to make olive vinaigrette, buy a jar of olive tapenade and doctor it with some red wine vinegar and a touch of mustard.

When asparagus season nears its end and the stalks start getting thick and tougher, use them to make a cream-less asparagus soup.In this recipe, I reserve the stalks, microwaved separately, and add them to the finished product. I also puree the whole batch, using one of my favorite tools, an immersion blender. The sour cream is not an essential element, so feel free to eliminate the fat and skip it altogether. The soup will still taste rich and flavorful.

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Entry filed under: food. Tags: , , .

The Source–A Wolfgang Puck restaurant in Washington, D.C. JP Wine Bar

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