Asparagus is a true spring vegetable since the only time of year that the domestically grown product is available is between March and June. This means that fresh asparagus is at its peak right now, and despite its sometimes hefty price tag, it is worth savoring during its short season.
Like all green vegetables, fresh asparagus offers healthy doses of vitamins A and C, along with iron. It is also very low in sodium. The spears can be served in a variety of ways—hot and cold, calorie-rich and low-fat. Below is a sampling of the diverse ways you can enjoy this lovely spring vegetable.
Note: Some recipes tell you to use a bunch of asparagus, while others express the amount by weight. As a good rule of thumb, a typical “bunch” will contain between 24 and 30 spears. A pound equals about 24 skinny spears or 16 large ones. Don’t worry about exact quantities because you really can’t spoil these recipes.
Asparagus with Orange-Lemon Sauce
Fresh asparagus blends nicely with a variety of fruit-flavored sauces, from raspberry vinaigrette to this rich, citrus-y topping.
2 pounds asparagus
½ cup butter or margarine
¼ cup fresh orange juice
4 teaspoons fresh lemon juice
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
Trim and clean asparagus as directed, left; leave spears whole. Steam or microwave until tender and drain well. Keep warm. Meanwhile, melt the butter in a small saucepan and sir in the remaining ingredients. Arrange asparagus in a shallow serving dish and spoon the sauce on top. Serves 6.
Sweet and Sour Asparagus
Fat-free and full of flavor!
2 pounds asparagus, trimmed and cut in 3-inch lengths
¼ cup red wine vinegar
½ cup sugar
¼ cup water
½ teaspoon celery seed
1 cinnamon stick
3 whole cloves
½ teaspoon salt
The day before serving, cook asparagus in boiling water until crisp-tender. Drain well and place in a glass bowl. Combine the remaining ingredients in a stainless steel or porcelain saucepan, and cook over medium heat for 5 minutes. Pour the hot liquid over the asparagus; cover and refrigerate overnight. Just before serving, discard cinnamon stick and cloves. Serves 6.
Caesar Salad with Asparagus and Tortellini
A light meal in itself, this intriguing blend of ingredients features a very low-fat eggless Caesar dressing. Store-bought tortellini makes assembly quick and easy.
1 pound asparagus, trimmed and cut in 3-inch lengths
1 (10- or 12-ounce) package fresh or frozen cheese tortellini
½ head romaine lettuce, washed and torn into bite-sized pieces
2 to 4 tablespoons grated Parmesan cheese
Eggless Caesar Dressing
3 tablespoons fresh lemon juice
2 tablespoons water
1½ tablespoons olive oil
1 teaspoon anchovy paste
1/8 teaspoon freshly ground pepper
1 garlic clove, crushed
Steam asparagus in boiling water until crisp-tender, about 10 minutes. Drain well and keep warm. Meanwhile, cook the tortellini according to package directions and place in a bowl with the asparagus. In a small bowl, with a wire whisk, combine the dressing ingredients until smooth, then toss with the tortellini and asparagus. Make a bed of romaine lettuce on a large serving platter, and spoon the tortellini mixture on top. Garnish with grated Parmesan. Serves 4.
Asparagus Frittata
Frittata is a dense, Italian-style omelet that typically contains a lot of fresh vegetables. This offering is suitable for brunch or a light lunch, accompanied with heated pita bread and fresh fruit.
1 bunch asparagus, trimmed and cut in 1-inch lengths
2 to 3 tablespoons olive oil
1 large onion, chopped
6 eggs, well beaten
Parmesan cheese to taste
Quickly blanch the asparagus in boiling water or in the microwave for about 3 minutes. Drain well and set aside. Heat the oil in a large skillet over medium heat, and sauté the onions until soft and golden-brown. Add the drained asparagus pieces, and continue cooking, stirring often, until they are tender. Increase the heat to medium-high, and add the eggs along with a few tablespoons of Parmesan cheese. Cook as you would an omelet until the eggs are set on top and nicely browned on the bottom. To serve, cut in wedges. Serves 3 to 4.
Ginnie Manuel is a Midlothian-based freelance writer and cookbook editor whose food columns have appeared in The Washington Post, Baltimore Sun, Columbia (MD) Flier and the Mid-York Weekly Pennysavers.
