Photo credit (since I accidentally deleted my photos. I don’t how this is only the first time I’ve done that): http://www.assuredproduce.co.uk/ap/consumers/producelibrary.aspx?id=140470
Before I joined a CSA, I had only had asparagus once before. I worked at a hotel in college, and one night they made cream of asparagus soup in the restaurant. It was NASTY, and I was convinced I didn’t like asparagus and never ate it again. Recently, I’ve learned that asparagus can be delicious, when it’s prepared the right way. To me, the vegetable kinda tastes like broccoli, and I love broccoli so I’m down.
Tonight, I tossed some asparagus with a little olive oil, garlic salt, and pepper. I cooked them at 400 degrees for 20 minutes. They were ok, but a little mushy. I think the BEST way to prepare them (and the way I’m going with from now on) is grilled. I’ve made Mitch grill asparagus the last few times he barbecued us anything, and it’s definitely the way to go. Mr. Grill wasn’t home yet tonight, so I had to make do. I had the asparagus with some roasted chicken (thank you, grocery store) and a toasted slice of jalapeno-cheese bread. I took a photo, but, see above.
Info from Whole Foods
Look for firm, straight, rounded stalks with small, crisp tips. Avoid woody stalks. The girth of the stalk is not important; both thin and thick asparagus can be tender. Fresh asparagus should not have a strong odor. Choose bunches with stalks that are uniform in size to ensure uniform cooking. Available in green, white and purple varieties; white asparagus is less sweet. Asparagus is a spring vegetable with a short seasonal peak, usually best in late April through July.
Eat fresh asparagus as soon as possible. Keep it in the refrigerator for three to four days max.
Trim the woody ends of asparagus stalks before cooking. Very thick or tough stalks can be peeled, though peeling is not necessary. Asparagus can be boiled, steamed, grilled or roasted. Lightly steamed asparagus is wonderful with just a bit of high quality olive oil and fresh lemon juice.
Asparagus is a good source of vitamin C and also supplies iron, folate, beta-carotene and glutathione (an antioxidant).
Asparagus has historically been used medicinally to relieve indigestion and as a sedative.
How else can I make asparagus so it won’t get mushy?
I’d love to experiment with asparagus in a stir fry or soup…although my memories of asparagus soup are tainted from the cream-of-yuck soup back in the day.