Nourishments—

Stalking Spring: Asparagus Is A Sure Sign Of The Time

By Nancy K. Crevier

There was a time when seeing a robin meant that spring was just around the corner. Now it turns out they are hardier and winter over in the woods around New England, never bothering to fly south.

Snow used to stay all through the winter months, with huge piles of white drifts lining the streets, growing more and more gray each week, until they puddled down into muddy streams that notified the world that spring was here.

And in the stores, asparagus appeared for just a few, short weeks from late February to mid-April. That was the true onset of spring.

Now asparagus is flown in year around from faraway countries and climate controlled hot houses. It no longer holds the mystique it did when a hesitation of a few weeks meant you had missed the season.

However, the precious stems are still at their peak when their source is regional and their travel time is short. It is only in early spring that New England reaps its harvest of fresh asparagus.

Health-wise, this delectable vegetable is invaluable. It contains more glutathione (a potent anticarcinogen) than other vegetables and is high in rutin, which strengthens blood vessels.

Low in calories and containing no cholesterol, the willowy stalks are a powerhouse of vitamins A, C, E and B-complex. As if that’s not enough, asparagus is a valuable source of potassium and zinc.

Asparagus, a member of the lily family, has been grown in the Mediterranean for over 2,000 years.

Sixteenth Century Europeans propagated it, and early colonists so valued asparagus for its medicinal qualities that they brought the roots with them to the new world.

In the Greek language, “asparagus” refers to any young sprout as it pokes its head through the soil. It is an apt name, as the tender shoots of the asparagus plant are what we prize in the kitchen.

Cut stalks of fresh asparagus should be treated like a lovely bouquet.

Store them upright in the refrigerator in about 2 inches of water. More than likely, you won’t be able to resist using them as quickly as you get them home, but if this should happen, rest assured that they will keep for several days.

To prepare asparagus for a recipe, rinse it thoroughly and snap off the tough end of the stalk.

Also, remember to keep the cooking time short to preserve the texture and flavor.

Maybe asparagus in December is chic, but a wait for regional crops is a wait rewarded.

Let asparagus be the harbinger of spring it was meant to be.

Asparagus Hazelnut Salad

3 lbs thin asparagus, washed, trimmed and cut into one-inch pieces

20 cherry tomatoes, washed and sliced in half

1 C hazelnuts

½ C walnut oil, or ¼ C walnut oil and ¼ C canola oil

2 Tbs red wine vinegar

¼ C stone ground mustard

3 oz bleu cheese, crumbled

1 Tbs tamari soy sauce

1-2 Tbs fresh dill weed, minced

Black pepper

Salt

Heat oven to 375º degrees. Place hazelnuts on a pan and toast for about 8-10 minutes, shaking the pan occasionally. Remove from oven. Pour nuts onto a clean, lint-free towel, close the towel and rub until most of the skins come off.

Chop nuts coarsely.

Bring a pot of water to a boil.

Add asparagus and cook about 2 minutes, just until it turns bright green.

Drain and rinse under cold water.

Place in a medium bowl with tomatoes and hazelnuts.

Whish remaining ingredients together and pour over asparagus. Toss gently.

Adjust salt and pepper to taste.

Serve on a bed of mixed greens.

Broiled Asparagus

32 medium thick spears of asparagus

1-2 Tbs extra virgin olive oil

Sea salt

Heat oven to broil.

Wash and trim asparagus by snapping off thick ends.

Place on broiler pan and brush with olive oil.

Sprinkle lightly with salt.

Broil for 6-8 minutes.

Serve hot with a sprinkling of balsamic vinegar.

Curried Asparagus Soup

3 lbs asparagus

¼ lb leeks

3 Tbs butter

2 Tbs dry sherry

1½ Tbs curry powder

½ tsp salt

Dash of pepper

1 qt light cream

1 pint heavy cream

1 C milk

½ C vegetable stock

Wash and trim tough ends from asparagus. Cut into two-inch pieces. Set points aside.

Trim all but about 3 inches of green stalks from leeks, trim off root ends. Slash the white parts of leeks and wash leeks under cold running water until all dirt is gone. Wash between layers of the leeks to remove any grit. Mince cleaned leeks.

Sauté leeks and asparagus, except for points, in butter for about 20 minutes, stirring frequently.

Add sherry and cook, covered, about 5 minutes.

Add curry powder, salt and pepper and cook about 5 more minutes, stirring. Add vegetable stock.

Puree in batches in blender until smooth. Return to pot.

Scald creams and milk and add to asparagus. Whisk.

Steam the asparagus points and add to soup. Adjust seasonings to taste and heat slowly. Do not boil.

Soup may be thinned with more vegetable stock if desired.