Asparagus: Get it fresh and don’t overcook it
When I was growing up, I hated asparagus, and I’ve avoided it ever since. But I was recently at a conference where they served grilled asparagus. It was delicious. Could my taste buds have changed that much?
It’s certainly possible. Nearly everyone can name a food they disliked as a child that now makes their mouth water. But it also could have something to do with how asparagus is prepared. Like any vegetable, overcooking can transform what otherwise would be a refreshing delicacy into mush. If the bright green spears turn dull, you know you’ve overcooked them.
Asparagus simply doesn’t age well. Besides becoming less sweet, asparagus stalks can also become woody, from the bottom up. Trimming the bottoms of the spears is always recommended; some swear by an age-old method of bending the stalk and letting it “tell” you where the tough part ends and tender begins, and snapping it off there.
One way to cook asparagus properly is to stand the spears upright in a deep pan filled two-thirds with water. Boil them for five to 10 minutes, depending on the thickness of the spears. Then cover the pot, possibly using a foil tent if the spears peak above the rim of the pan, and let the tops steam for another two to three minutes. The spears will be easier to handle if you tie them together with a string.
Grilled asparagus is also a great way to prepare this treat. Just coat the spears with a bit of olive oil and, if you wish, sprinkle on your favorite herbs. Grill or broil until the spears just begin to brown, turning once. You can also try blanching or stir-frying -- again, the key is not to overdo it.
Nutrition-wise, asparagus is a good source of folate and vitamins A, C and K as well as other vitamins and minerals. A half-cup of cooked, drained asparagus also gives you about two grams of fiber, all for a mere 20 calories.
When choosing asparagus, avoid wilted, limp or angular stalks. The tips should be compact and pointed, and should show no signs of budding. Though you might think thin spears are better, thicker spears tend to have more meaty pulp and will be more tender when cooked.
To read more Chow Line, visit Martha at www.Holmes BargainHunter.com.
It’s certainly possible. Nearly everyone can name a food they disliked as a child that now makes their mouth water. But it also could have something to do with how asparagus is prepared. Like any vegetable, overcooking can transform what otherwise would be a refreshing delicacy into mush. If the bright green spears turn dull, you know you’ve overcooked them.
Asparagus simply doesn’t age well. Besides becoming less sweet, asparagus stalks can also become woody, from the bottom up. Trimming the bottoms of the spears is always recommended; some swear by an age-old method of bending the stalk and letting it “tell” you where the tough part ends and tender begins, and snapping it off there.
One way to cook asparagus properly is to stand the spears upright in a deep pan filled two-thirds with water. Boil them for five to 10 minutes, depending on the thickness of the spears. Then cover the pot, possibly using a foil tent if the spears peak above the rim of the pan, and let the tops steam for another two to three minutes. The spears will be easier to handle if you tie them together with a string.
Grilled asparagus is also a great way to prepare this treat. Just coat the spears with a bit of olive oil and, if you wish, sprinkle on your favorite herbs. Grill or broil until the spears just begin to brown, turning once. You can also try blanching or stir-frying -- again, the key is not to overdo it.
Nutrition-wise, asparagus is a good source of folate and vitamins A, C and K as well as other vitamins and minerals. A half-cup of cooked, drained asparagus also gives you about two grams of fiber, all for a mere 20 calories.
When choosing asparagus, avoid wilted, limp or angular stalks. The tips should be compact and pointed, and should show no signs of budding. Though you might think thin spears are better, thicker spears tend to have more meaty pulp and will be more tender when cooked.
To read more Chow Line, visit Martha at www.Holmes BargainHunter.com.
Published: May 5, 2011
