sparagus

Recipes

1. Asparagus Pickles ~ Mango Salad
2. Asparagus in Lobster Sauce from Hot Wok. by Hugh Carpenter and Teri Sandison
3. Tabasco and Asparagus Quinoa from Heidi Swanson
4. Pappardelle with Asparagus and Lemon
5. Curried Asparagus with Cashews
6. Penne with Asparagus - Pasta
7. Pasta Wheels and Prosciutto with Asparagus Spears from Joy of Pasta by Joe Famularo
8. Salmon with Angel Hair Hasta, Asparagus and Dill

About Asparagus

Only young asparagus shoots are commonly eaten: once the buds start to open the shoots quickly turn woody and become strongly flavoured.
Asparagus is low in calories and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.
The shoots are prepared and served in a number of ways around the world, typically as an appetizer[11] or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, and also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water. In recent years, almost as a cycle dating back to early culinary habits, asparagus has regained its popularity eaten raw as a component of a salad.[12]
Asparagus can also be pickled and stored for several years. Some brands may label shoots prepared this way as "marinated."
The bottom portion of asparagus often contains sand and dirt and therefore thorough cleaning is generally advised in cooking asparagus.
Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was.[6] However, in the UK, due to the short growing season and demand for local produce, asparagus commands a premium and the "asparagus season is a highlight of the foodie calendar."[13] In continental northern Europe, there is also a strong seasonal following for local white asparagus, nicknamed "white gold".

Season: Spring

Description: A perennial, asparagus are spear-like shoots that come in three main varieties: green, the most common; white, for which the green variety is field blanched; and purple, an extra sweet and tender variety that turns green when cooked.

Selection: Look for spears with tight buds and smooth skin. Asparagus should not be withered, brown or limp. Smaller spears are especially tender.

Storage and handling: Store asparagus upright with water at its base for 2-3 days in the coolest part of the refrigerator. Rinse well before using, especially around the scales.

Preparation: Snap the stems where they naturally break to remove the woody bottom portion. Cut into pieces or use whole spears. Steam (or cook in a little water) about 5 minutes, until crisp tender. Microwave about 5 minutes in a covered dish with a little liquid. Roast with garlic (SIS, p. 51).

Serving suggestions: Serve raw asparagus in salads (SIS, p. 46) or on a vegetable tray. Season cooked or roasted asparagus with balsamic vinegar or lemon butter. Use peeled stems to flavor soups.
Nutrients: Vitamins A, C, K, thiamin, riboflavin, folate; iron; fiber.
1 lb raw = 3 cups
1 lb cooked = 2 cups

Sources:

1. Simply in Season by Menonites http://www.worldcommunitycookbook.org/season/guide/asparagus.html
2. Wikepedia Asparagus http://en.wikipedia.org/wiki/Asparagus

3 lbs. asparagus
1 lb. penne
6 Tbs. olive oil
6 anchovy filets in olive oil

Cook the asparagus with the penne 10 minutes until al dente.

Fry and mash the anchovies in olive oil. Add the drained penne and asparagus. Cook well about 2 min. Season with salt and pepper.

Variation: Use artichoke hearts or fennel.

1/2 cup sun-dried tomatoes
(see recipe for home made sun-dried tomatoes)
1 tsp. chopped garlic
2 Tbs. balsamic vinegar
1/2 tsp. sugar
1/2 tsp. mixed Italian herbs
(oregano, basil, parsley, bay leaf)
ground cayenne pepper to taste
1 pound fresh green asparagus

Pour 1 cup boiling water over the tomatoes. Let stand for 1/2 hr, drain & coarsely chop. Blend tomatoes, garlic, vinegar, sugar, herbs and pepper in blender or food processor till smooth. Cook vegetable until tender-crisp. Drain. Serve hot or chilled with sauce. Note: same recipe can be used with broccoli

Homemade Sun-Dried Tomatoes -

20 Italian plum tomatoes, sliced in half the long
way, and with seeds and juice removed

Place cut side up on a cookie sheet covered in foil and bake in a 200° oven overnight for at least 8 hours, or until dry (larger tomatoes take longer). Much better than store-bought, very tender with more tomato flavor, they keep in the fridge for months.
Can be stored in olive oil, chopped garlic, peperoncino and oregano.