Asparagus tips

guido · Site Admin Joined: Oct 18, 2004 Posts: 390 Location: Italy

The three colors of asparagus — green, white and purple — are all the same variety.

The white type is grown in the dark to prevent light from triggering chlorophyll development.

When white asparagus is given light and allowed to grow a bit taller, it becomes purple.

Green asparagus is grown in full sunlight.

• Buy firm, straight, spears with compact, closed tips. Choose spears of the same size; they'll cook more evenly. The stalks should be crisp, not wilted.

• It's best to cook asparagus within a day or two of purchase. It may be stored for longer periods by placing bundled stalks upright, bouquet-like, in a bowl or dish with an inch of water. Or wrap the cut ends in a moist paper towel. Cover the towel with plastic wrap and refrigerate.

• Rinse the stalks in cool water to clean, then break off the woody bases at the point where spears snap easily.

• If the asparagus is older and the entire stalk is tough, remove the skin with a vegetable peeler.

Cooking it

Boil: In a frying pan large enough to hold asparagus in one layer, bring 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus, return to medium boil and cook, uncovered, until spears are crisp-tender, 2 to 5 minutes depending on thickness. Lift with tongs and drain on paper towel.

Microwave: Arrange spears in a microwave-safe dish with spears pointed toward the center. Add ¼ cup water. Cover with a microwave-safe lid. Cook on High (100 percent power) for 3 to 6 minutes, then let stand 3 to 5 minutes. Drain and season.

Steam: Place on a steamer rack over boiling water. Cover and cook until crisp-tender, about 5 minutes.

Grill: To prevent stalks from falling between the grates, skewer several together to form a raft — poke one skewer near the tips and one near the bottom end of the stalks. Grill 2 to 4 minutes per side, turning with tongs, over direct heat.
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