Asparagus in Season – Here’s What to Do With It
It’s asparagus season now, folks. While you may find asparagus outside of these few months, it will not taste as tasty – once harvested, the sugar begins to turn into starch, making the stems woody and soft.
Since the time between harvest and hitting your table will greatly affect the taste, ideally you should buy asparagus from farmers’ markets or local farms. in measure. Choose firm stems with tightly closed buds at the top. Here are some ways to cook asparagus to enjoy their bright, fresh flavor:
- Roasted Asparagus : A classic side dish that can be seasoned with chopped garlic. You can also grill the asparagus rather than bake it if you want to add charred flavor.
- Fried asparagus with chorizo, fried egg and smoked paprika aioli : Asparagus goes well with salty and fatty foods, so the ingredients in this breakfast (or lunch! Or dinner!) Go well together.
- Creamy Asparagus and Lemon Pasta : Lemon adds flavor to accentuate the sweetness of the asparagus.
- Sichuan Asparagus and Tofu Salad : Asparagus shines in all cuisines, including this spicy Chinese-style salad. This is good for a hot day as the asparagus is served chilled.
- Risotto Farro with wild mushrooms and asparagus : The nutty flavor of farro and the meatiness of the mushrooms balance the herbal aroma of asparagus.
If you are grilling, searing, or roasting them, use the thicker stems as they will withstand heat better. Thin asparagus are best used for frying, cold, or raw foods. You should cut off the ends, not break them, as they are unlikely to break at the same point on each stem.