I‘ve already posted the recipe for the Crumbled Asparagus; just using the photo as a way to introduce talking about asparagus. And by the way, I’ve had any number of people email me about how luscious this recipe is, in case you haven’t tried it (see link at bottom).
This is the beginning of a series I’m going to write about fruits and vegetables. Most of the fact type information comes from Russ Parsons’ book titled “How to Pick a Peach.” I know, the season for asparagus is mostly over, but I wanted to start with it, since it’s probably my favorite vegetable. 80% of all asparagus in the U.S. is grown is California, mostly in the Sacramento - Stockton area (that’s about 75-100 miles east of San Francisco).
What I Learned:
- That a single asparagus plant produces both thinner and fatter stalks - the fatter ones toward the center (the first to grow) and the thinner ones around the outside of the same plant.
- That there are asparagus fanatics out there who swear their thinner, peeled ones are better than the fatter, that the best flavor is in the bases, plus those who just quibble over peeling or no. [Sometimes I do; sometimes I don't. If they're bigger ones, often I do. And just because you need to be reminded, don't ever put asparagus bases or peels in a garbage disposal.]
- In Parson’s opinion, buy big fat ones when you’re making a “vegetable statement.” When you want a big platter of them to be a significant part of the meal. If the asparagus will be used in another dish - say - in a risotto or pasta dish - then for the mixtures, use the thinner ones. The thinner ones are a little crisper and have a brighter color.
- As for white asparagus, we rarely see it here in the U.S. [It's far more common in Europe where we once saw a guard with a gun patrolling fields of them to prevent poaching.] In season, white asparagus - in Europe - looms large on menus in restaurants. They’re white because the stalks have never seen the light of day - they’re carefully covered over with soil to prevent the sun from reaching them, the sun would create chlorophyll, thus turning the asparagus green.
- That some people are actually interested in the aroma of their urine after eating asparagus. Even Marcel Proust credited asparagus with “transforming my chamber pot into a vase of aromatic perfume.” [Hmmm. Really? I must have missed that when I read Proust. Or else I thought "ew!"]
- After some research on the matter, scientists have determined that the unique odor in canned asparagus is caused by a chemical called methoxypryrazine, which incidentally, is also an aroma associated with Sauvignon Blanc. [Yes, really.]
How to Choose & Store:
- Check that the tips are tightly furled (whether fat or thin spears) - remember, this is a fern. The tips are the first part of the plant to break down after cutting.
- Check the bases - they should be moist. The best storage is sitting in a pan of water (so the bases can stay wet). Do the same when you get them home - sitting upright in a little water with a plastic bag over the top to create a moisture trap.
Recipes: In the book, Parsons included a recipe for Asparagus Wrapped in Crisp Prosciutto, Asparagus & Shrimp Risotto (and a 3-page in-depth explanation about how to make perfect risotto), and Asparagus with Sauce Mimosa. If and when I make any of these, I’ll post them. Here are my favorite asparagus recipes that I’ve posted:
