Greet Spring With Asparagus

This versatile vegetable adds color and taste to seasonal plates.

The slim green spears on display in the produce aisle are a sure sign of spring. Asparagus is value-priced during its peak season from February to June. Delicate flavor and easy preparation make this vegetable a natural addition to menus right now.

You can grill, roast, steam, or microwave asparagus (our recipes and box include how-tos for each method). The key to success is not overcooking the stalks. You can check for doneness by piercing them with a knife or fork to make sure they are tender.

These recipes give you a couple of great options for taking advantage of this vegetable's wonderful flavor. Enjoy some asparagus soon.

-CHARLA DRAPER

Grilled Asparagus With Parmesan Salsa

MAKES 4 TO 6 SERVINGS

PREP: 15 MIN., GRILL: 10 MIN.

You can make this recipe a day early and serve it chilled.

1 lb. fresh asparagus

1 Tbsp. vegetable oil

1 garlic clove, minced

1/8 atsp. salt

1 (½-inch-thick) sweet onion slice

1 tsp. vegetable oil

1 small tomato, finely chopped (about ½ cup)

¼ cup shredded Parmesan cheese

Dash of salt

Dash of pepper

1. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

2. Stir together 1 Tbsp. vegetable oil and garlic. Combine asparagus with vegetable oil mixture in a large bowl, tossing to coat. Sprinkle evenly with 1/8 tsp. salt.

3. Brush sweet onion slice evenly on both sides with 1 tsp. vegetable oil.

4. Grill onion slice and asparagus, without grill lid, over medium heat (300° to 350°). Grill onion slice 4 to 5 minutes on each side or until tender. Grill asparagus 2 to 3 minutes on each side or until tender.

5. Finely chop onion. Stir together onion, tomato, and next 3 ingredients. Serve salsa with warm asparagus.

MYRA WHITTEMORE

WADMALAW ISLAND, SOUTH CAROLINA

Asparagus With Citrus Sauce

MAKES 6 TO 8 SERVINGS

PREP: 10 MIN., CHILL: 1 HR., STEAM: 7 MIN.

This flavorful appetizer is a great addition to any buffet. You can trim last-minute prep time by making the sauce, cooking the asparagus, and refrigerating them in a serving dish the day before you're planning to serve.

½ cup light mayonnaise

½ cup plain yogurt or light sour cream

1 Tbsp. minced fresh chives

1 tsp. grated orange rind

2 tsp. fresh orange juice

¼ tsp. Dijon mustard

1/8 tsp. salt

1/8 tsp. freshly ground pepper

2 lb. fresh asparagus

Garnish: chopped fresh chives

1. Stir together first 8 ingredients. Cover citrus sauce, and chill 1 hour.

2. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

3. Fill an asparagus steamer with 2 inches water, and bring to a boil over medium-high heat. Place asparagus, cut ends down, in steamer basket; place basket in steamer, cover, and steam 6 to 7 minutes or just until asparagus spears are tender.

4. Plunge asparagus into ice water to stop the cooking process; drain.

5. Arrange asparagus spears on serving platter. Garnish citrus sauce, if desired, and serve with asparagus.

Asparagus Pointers

* Look for firm, bright green spears with tightly closed leaves. If they have been in the supermarket several days, the cut ends may be dry and slightly concave.

* Thinner asparagus spears are usually more tender. We found thin asparagus in the local market when testing these recipes. If you find asparagus with larger, thicker stalks, add 2 to 3 extra minutes to the cooking time.

* One lb. equals about 16 to 20 spears or 2 cups chopped.

* Store unwashed stalks upright in a tall, heavy glass of water in the refrigerator, and cover them loosely with a zip-top plastic bag. Change the water daily to keep them in the best condition, or wrap stems in a damp paper towel and seal the asparagus in a zip-top plastic bag. For best quality, use the asparagus within three to four days.

* To microwave, place asparagus in 11 - x 7-inch dish. Cover tightly with heavy-duty plastic wrap, and fold back a small corner to allow the steam to escape. Microwave at HIGH 6 to 7 minutes or until crisp-tender, giving the dish a half-turn after 3 minutes.

* To roast, place asparagus on a lightly greased baking sheet. Bake at 425° for 13 to 15 minutes or to desired degree of tenderness.

Copyright Southern Progress Corporation Apr 2007
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