It’s here! Bu da da dom!
Asparagus is the trumpet fanfare that precedes the progression of late Spring and Summer’s bounty. I welcome the tall and slender stalks with open arms and a hot grill.
With so many ways to prepare the brilliant green spears …
… It’s hard to know which way to choose. Really, you can’t go wrong. Lately, I have been using this method with perfect results. (watch the video)
The interior retains a fresh crunch while the exterior has a touch of caramelized sweetness from the kiss of a very hot grill.
I finish the asparagus with a splash of a basic homemade vinaigrette or a squeeze of fresh lemon and a drizzle of Extra Virgin Olive Oil.
1 tbl. dijon mustard
1 tbl. minced shallot
1 tsp. honey
1/4 cup champagne vinegar
1/3 cup extra-virgin olive oil
Salt and Pepper to taste
Combine all ingredients in a jar or container with a tight fitting lid and shake, shake, shake. Or combine all the ingredients except the olive oil in a small bowl. Stir. While whisking slowly drizzle in the olive oil until emulsified.
No matter which way you choose to prepare your asparagus you will get the most enjoyment if the spears are freshly plucked from the earth (i.e. LOCAL!!) Look for smooth bright green stems. Avoid the wrinkled and bent variety – they’re old and don’t pack the fresh earthy and grassy flavor that comes with just picked asparagus.
To remove the woody part of the stalk gently bend the spear and let it break where it wants to. And whatever you do do not be a fool like me and throw away the ends! Save them for asparagus stock which can be used for soups or risotto.
What is your favorite way to prepare asparagus?