Food & Entertaining - In Season
Five ways to eat green asparagus
Get your fill of this spring treat by preparing it in a variety of ways
Nothing says spring has arrived like bunches of asparagus taking over local farmers' markets. Green asparagus is the most common variety and is also the most versatile, lending itself to a myriad of preparing and cooking techniques. White asparagus is thicker than its green counterpart and is usually peeled and then boiled until tender.
What to look for
Choose asparagus that are firm, uniformly green in colour and with compact, tight tips.
How to prep
Hold asparagus in the centre with one hand and bend the spear with the other until the end snaps—discard the woody end piece. Wash the spears, making sure to dislodge any dirt from the end tips. For the best flavour, eat these the same day as they are purchased, or store upright in a couple inches of water in the refrigerator.
How to cook asparagus
Grill it: Serve asparagus as a healthy side dish by grilling it on the barbecue. Simply season the spears with a little salt and pepper and grill until charred but still crisp (about six minutes or so, depending on the size of the asparagus).
Boil it: Boil spears in a large pot of salted boiling water for about three to four minutes. Drain and serve as a side dish with a drizzle of olive oil, lemon, salt and pepper or toss in a lettuce and tomato salad.
Roast it: Toss asparagus spears with a little olive oil, salt and pepper. Roast on a baking sheet in a 400°F oven for 15 minutes or until tender-crisp. Add a squeeze of lemon juice to brighten the flavour.
Steam it: Place asparagus in a steamer over boiling water and cook until tender-crisp, for about five minutes.
- Page 1: Asparagus cooking tips
- Page 2: Prosciutto-wrapped asparagus