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A vegetable with long, tender shoots that are generally categorized as white, purple and green varieties, all belonging to a plant in the lily family. The shoots of the green or white variety are usually harvested when the stalks reach a height of 8 inches and are 1/4 to 1/2 inch thick. This vegetable has small leaves that look like scales tightly packed near the tips, which are especially popular because of their soft to crunchy texture and mild flavor. Green asparagus is traditionally the most common variety, while purple or white asparagus is usually available on a limited basis in specialty markets. White asparagus is grown underneath a mound of dirt that keeps the stalks from turning green. Once it emerges from the ground, the stalks are harvested. The white variety has less flavor then the green or purple. The purple variety is generally harvested when the stalks reach a height of approximately 3 inches. Once cooked, this asparagus provides a somewhat distinctive fruity flavor. |
Uses: |
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Asparagus can be boiled, steamed, sautéed, pickled, or served cold. It makes an enjoyable appetizer, or a good complement to salads, vegetable dishes, and soups. Asparagus can also be pureed to be used for soups and soufflés. |
How to Buy: |
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When selecting asparagus, choose stalks that are firm and crisp with heads that are full and not discolored. |
Storage |
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Asparagus is very perishable. Fresh asparagus will last about 3 to 4 days while blanched asparagus can last for 9 months in the freezer. Do not wash asparagus before storing. Wash it just before using. To store fresh asparagus, wrap the stalks in a damp cloth and place in a plastic bag that is not airtight. Airtight bags will trap moisture, causing the asparagus to become soggy. Fresh asparagus can also be stored by trimming an inch off the stem end, wrapping ends with a wet paper towel and then stand the spears upright in a glass or upright container filled with a couple of inches of water. Place a loose plastic bag over the spear tips and store in the refrigerator. |
Asparagus Peeler |
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A kitchen tool that is used to easily cut and peel the tough layer of outer skin away from the tender meat within the asparagus stalk. This tool contains a peeling blade that comes in contact with the stalk as the upper arm of this utensil is pressed against the stalk as it is manually pulled through and against the peeling blade. The upper arm easily adjusts with pressure to the diameter of the asparagus or any other similar vegetable that is to be peeled. |
Steamer |
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Pots with perforations in the bottom, used to cook food by the use of steam. The perforated pot, along with a tight cover, is placed over another pot containing boiling or simmering water and the steam that is created by the heated water cooks the food in the steamer. There are steamers available that are made specifically for asparagus, they are tall and narrow so asparagus spears stand upright in an inner basket. |
Steamer Basket |
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A collapsible basket used to hold vegetables and other foods over boiling water so that they can be steam cooked. Also called a "steamer insert." |
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Preparing Asparagus |
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Wash asparagus under cold running water.
To prepare young, tender asparagus simply trim off the bottom ends of the stalks to the area where the green color fades. Do not remove the spears. An alternative method is to snap off the asparagus ends. Hold an asparagus spear firmly and bend it until it breaks naturally. The spear should break at the point where it becomes tough. Visually, the stalks will not be the same length. Keep this in mind when considering your presentation.
To prepare larger spears that are tough and woody, simply cut off the tough woody ends. Do not remove the spears. If the spear seems very tough, peel the skin with a vegetable peeler.
If visual presentation is important, trim the spears so they are the same length |
Steaming Asparagus |
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To steam asparagus:
Tie prepared asparagus into bundles for easier handling. This should allow you to stand asparagus up (depending on pot type) while steaming to ensure even cooking. The asparagus bottoms are dense and take longer to steam when compared to the more fragile tips.
Place bundled asparagus upright in a double boiler or tall lidded pot.
Pour 2 inches water into pot.
Bring water to a boil. Once the water has begun to boil, cover.
Steam asparagus until crisp tender, 2 to 8 minutes. Cooking time will vary dependent on the thickness and age of the asparagus. Fresh asparagus requires less cooking.
If serving asparagus cold, submerge steamed asparagus into cold water and remove immediately to prevent further cooking. |
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Boiling Asparagus |
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1. Fill a large pot with water and add salt.
2. Bring to a boil over high heat.
3. Add asparagus.
4. Steam asparagus until crisp tender, approximately 2-6 minutes.
5. Remove the asparagus, place on a kitchen towel and pat dry before serving.
6. If serving asparagus cold, submerge cooked asparagus into cold water and remove immediately to prevent further cooking.
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Grilling Asparagus |
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For grilling purposes, avoid the thicker stalks, as they tend to burn on the outside before being fully cooked.
To prevent asparagus from sticking to the grill grate, spray the grill grate with a no-stick spray. |
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1. Blanche the asparagus before placing on the grill. Place asparagus into boiling salt water for 1 minute. Remove the asparagus. Submerge asparagus into cold water and remove immediately to prevent further cooking.
2. Place asparagus on the grill perpendicular to bars of the grate so the spears do not fall through. Leave a bit of space between asparagus stalks.
3. Grill asparagus until crisp tender, approximately 5-6 minutes (2-3 minutes per side), turning once.
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Microwaving Asparagus |
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1. Place one pound of fresh asparagus into a microwavable safe serving bowl. Arrange whole spears with tips towards the center.
2. Add ¼ cup of water and cover tightly.
3. Microwave on high a total of 4 to 8 minutes stirring once. If preparing cut asparagus, microwave on high a total of 3 to 6 minutes stirring once.
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