Asparagus - one of the greatest delicacies of Spring

Asparagus is in season now! So I made some research about this slim vegetables, and I found a nice article at 'Healthy Eating Made Easy' and an other at 'Local Foods' sites. Let me share it with you. 

 Asparagus is harvested from March through June, depending on your region. Early in the season spears may be as thin as pencils; towards the end of the season fatter, meatier spears become available. Note that thickness in no way indicates tenderness, which is related to how the plant is grown and how soon it is eaten after harvest rather than spear size. Poorly or long-stored thin asparagus can be tough and flavorless; fresh, fat spears can be remarkably sweet and tender.

Asparagus is a good source of folic acid – vital for pregnant women – potassium, and vitamins A and C.

Buying Asparagus

Buy asparagus as soon as possible after it is harvested. Farmers markets and stores that buy from local growers are your best bets for extra tender specimens. Look for smooth skin, bright green color, compact heads, and freshly cut ends.

Storing Asparagus

Some people recommend storing asparagus as you would flowers - in a vase of water. That's not always practical, and storing them in a loosely wrapped plastic bag in the crisper works fine, too. Just remember: the sooner you eat it, the better the flavor.

Preparing Asparagus

Whether thin or fat, you will need to trim the asparagus before cooking. The fastest and easiest way is to hold the ends and bend the spear until it breaks somewhere in the middle — everything from the middle up will be tender enough to eat easily. For less waste and a more elegant presentation of fatter spears, try peeling asparagus.

Cooking Asparagus

Asparagus can be cooked many ways — roasted, grilled, steamed, boiled, fried — and how to prepare it depends as much on your taste as the asparagus. Generally speaking, though, thinner spears are better for roasting, grilling, stir-frying, tossing with pasta, and even eating raw in salads. Thicker asparagus is traditionally left whole, so its tender, meaty texture can be appreciated. Try it steamed with butter or hollandaise sauce, or blanched and chilled with a vinaigrette or other dressing. The first asparagus of the season? Try it lightly steamed with a squirt of lemon. Taste that? It's spring.

How to steam asparagus

Steaming asparagus is a better option. Use a steamer, place the prepared stems in the top with boiling water below and steam until tender, 5-15 minutes depending on size.

How to cook asparagus: grilled asparagus recipe

Grilled asparagus is delicious, as the direct heat really brings out the flavour. Heat the grill, brush the prepared asparagus lightly with oil and grill, turning, until the stems are tender and beginning to show brown. You can use this method with a BBQ grill, or using the grill/broiler in your oven.

Serving asparagus

The healthiest way to enjoy fresh asparagus is just at it comes, 6-8 spears per person, with a light drizzle of olive oil or melted organic butter and a dash of balsamic vinegar or lemon juice. Fresh asparagus is also delicious topped with a poached egg, and is great in recipes for stir fries, salads, soups and quiches.