Asparagus
"You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy." 'Saki', pen name of Scottish
writer Hector Hugh Munro (1870-1916)
Spring has arrived and if you are like me you are eagerly awaiting the arrival of asparagus season. You can find American asparagus in the shops at the moment, but it is the sweet taste of NZ asparagus that I crave.
Why do people go crazy over asparagus! Is it because the timing always coincides with Christmas and you are in the festive mood, or is it the remembrance of yesterdays and platters of asparagus rolls that your Mum use to make.
Asparagus basics:
asparagus is part of the lily family
in a ideal position asparagus can grow 10” in a 24hour period
is low in calories and is naturally fat and cholesterol free
the larger the diameter the better the spear
Buying:
firm and straight uniformed shaped spears
the tips need to be closed with compact tips
stalks crisp and not wilted
Storing:
asparagus is best enjoyed immediately after purchase
place stalks in a bowl with a small amount of water in the refridgerator
or wrap stalks in a damp tea towel
To prepare the asparagus spear, wash well and then remove a ¼ inch of the stalk, you can either cut this or snap it off. The best way to cook your asparagus is by steaming blanching. Don’t overcook your asparagus as you will lose the lovely green colour. You want the spear to be crisp and tender.
So keep an eye out for this seasons asparagus and enjoy the season while it lasts.
Regards
Chef Amanda
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