Asparagus tips for gardeners

I have been enjoying the daffodils and hyacinths blooming in our front yard as a celebratory display of spring. This means winter is loosening its grip, and it’s almost time for the asparagus to take center stage in the garden.

It always amazes me to see those crisp, purple spears push up through the soil. My husband and I have been raising mainly the purple variety of asparagus for more than 20 years. Every year when we eat our first batch, I always comment about how much better asparagus tastes straight from the garden.

I thought this description I discovered online best summarizes why asparagus is the star of the show in a meal:

“Elegant yet unpretentious, asparagus has long occupied a special place at the table, beloved for its delicate flavor, tender bite and quiet versatility. Whether roasted to bring out its natural sweetness, shaved raw into salads, or simply steamed and dressed with a squeeze of lemon, it reminds us that the best ingredients don’t need much embellishment.”

A plentiful harvest for us each year means my husband and I have tried numerous recipes and methods of cooking, but our favorite is to season or marinate the asparagus and grill it.

Ohio State University Extension’s OhioLine offers this information about asparagus:

One cup of cooked fresh asparagus has about 40 calories and is an excellent source of folate. Each serving provides fiber, potassium, and vitamins A and C. Asparagus is low in fat and cholesterol.

Asparagus is highly perishable, so it needs to be chilled in the refrigerator as soon as possible. Do not wash asparagus before refrigerating. It promotes bacterial growth.

Asparagus may be refrigerated for up to four days by wrapping the bottom ends of the stalks in a damp paper towel and then placing them in an unsealed plastic food-grade storage bag.

Prior to serving, wash asparagus thoroughly in cold water to remove dirt. Do not use soap, detergent or bleach because these liquids are absorbed into the vegetable. Remove scales with a knife, if necessary. Cut or break off the tough, woody portion of each stalk. Asparagus easily breaks off at these stiff sections. Fresh asparagus should almost “snap” when you bend it.

Stalks may be left whole or cut into pieces, depending on their intended use.

Serving suggestions

—Use asparagus in soups, salads, main dishes or cooked and served as a side dish.

—Young, tender asparagus requires only a short time to cook.

—Chop raw asparagus and add it to a garden salad.

—Asparagus may be steamed, microwaved, grilled, sautéed, roasted, broiled, stir-fried or eaten raw.

—Asparagus pairs well with a variety of seasonings including allspice, basil, dill, garlic, ginger, lemon, marjoram, nutmeg, savory and thyme.

—Tender asparagus tips may be served raw with dip.

—Drizzle asparagus with a small amount of olive oil, add seasonings and then grill or broil.

—Add browned, slivered almonds to cooked asparagus.

Here’s a recipe to try:

SPRING VEGETABLE SAUTE

1 teaspoon olive oil

½ cup sliced onion

1 finely chopped garlic clove

2-4 tiny quartered new potatoes

¾ cup sliced carrots

¾ cup asparagus

¾ cup sugar snap peas or green beans

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried dill or 2 teaspoons fresh chopped dill

Heat the oil in a skillet. Cook the onion for 2 minutes, add garlic and cook another minute. Stir in the potatoes and carrots. Cover, turn the heat to low and cook until almost tender, about 4 minutes. If the vegetables start to brown, add 1-2 tablespoons water.

Add asparagus, peas or green beans and salt, pepper and dill. Cook, stirring often, until just tender — about 3-4 minutes or more. Serve immediately.

Enjoy the splendor of spring.

Laurie Sidle is an Ohio State University Extension family and consumer sciences and 4-H program assistant and may be reached at 330-264-8722 or sidle.31@osu.edu.