Asparagus Recipes
information
Asparagus is best bought on the day or the day before it is needed, although it will keep for a couple of days in the bottom of a refrigerator.
preparing asparagus
Cut the woody parts evenly from the base of the stems. Scrape the white part of each stalk with a knife. Tie into bundles and put into cold salted water until ready to cook.
boiling asparagus
The asparagus must stand upright in the saucepan because if it lies in the water, the heads will be overcooked and will drop off before the stems are tender. It is therefore important to use a deep saucepan (it is possible to buy special asparagus pans). The water in the saucepan should come to just below the heads of the asparagus. Salt the water and bring to the boil. Stand the asparagus in a jam jar or other heatproof pot, if not using an asparagus pan. Put into the water, and cover the pan with a tight-fitting lid. Cook gently until the stems are tender; this will take 14-20 minutes depending on the thickness of the stems. Drain thoroughly and serve either with melted butter, seasoned and lightly flavoured with lemon juice, or with Hollandaise sauce. Asparagus can also be served cold with vinaigrette sauce.
asparagus points/tips
Sometimes, the thinner stalks of asparagus, or sprue as they are called, are sold loose. Cut the points and the tender green parts into short pieces. Cook in a small amount of gently boiling salted water for 5-10 minutes according to their size and age. Drain thoroughly, toss in butter, and season with salt and pepper. Serve as a garnish or as a main vegetable, or use as a filling for omelettes.
1. Test if asparagus is cooked by pressing between the fingers just below the tip point - it should be firm yet yield to finger pressure.
2. For future use and for using cold, refresh in cold water. When cold, remove and place on a tray lined with a damp cloth. Cover with a cloth or cling film and store in a refrigerator.
Asparagus Sprue/Tips
These young shoots or thinnings of asparagus are particularly suitable for hors-d'oeuvre, canapes, garnishing fish, meat, poultry and other savoury dishes. They are usually cut 6 cm in length.
Snap off the fibrous ends at the base of the stalks, wash in cold water, then tie into manageable-sized bundles. Trim the stalk ends and place the bundles into gently simmering salted water in a shallow pan and cook for 8 minutes until tender. Remove from the water, lifting by the string with the point of a knife. Refresh and use as required.
