Asparagus is the edible, green to whitish tender shoots of a perennial vegetable of the lily family. The most noticeable characteristic of all asparagus is the apparent absence of leaves. Although leaves are present, they are reduced to small scales on the stalk.
To clean fresh asparagus, wash the stalks thoroughly and scrape off the scales to remove hidden sand. The asparagus may be peeled, if desired. To remove the woody base, break the stalks instead of cutting. They will snap where the tender part starts. The fresh asparagus is now ready to cook.
There are several methods of cooking asparagus. Choose one of the following depending on availability of kitchen utensils and personal preference.
To cook asparagus standing up, fasten asparagus in a bundle, using a band of foil, and stand the stalks upright with the tips extending 1 inch or more above boiling salted water in a tall glass percolator or a deep kettle. If the stalks tend to fall over, prop up the bundle with crumpled foil. Cover and cook for 10 to 15 minutes, or until tender. The tips cook in the steam while the stalks cook in the boiling water.
Another method of cooking asparagus is in a skillet. Lay the asparagus spears flat in the skillet, add a small amount of boiling salted water and cover with tight fitting lid. Cook until just tender, about 10 to 15 minutes. To avoid over cooking the tender tips, prop them up out of the water with crushed foil at one side of the pan. The tips will cook in steam while the stalks cook in the water.
To use a saucepan for cooking asparagus, cut a strip of aluminum foil to place across bottom and up both sides of a saucepan extending over edges. Fold, making a strip 4 to 5 inches wide. Lay asparagus on the foil in the pan. Add small amount of boiling water and salt. Cover with tight fitting lid and cook until just tender, about 10 to 15 minutes. Remove asparagus from saucepan by lifting ends of foil strip.
If cut up asparagus is desired, use this method of cooking. Cut stalks in pieces, several at a time. Cook, covered, in a small amount of boiling salted water until just tender, about 8 to 10 minutes.
Over cooking makes asparagus water, limp, dark and robs it of flavor.
Cook frozen asparagus according to label directions. Chill canned green or white asparagus thoroughly for salads. Heat canned asparagus according to label directions if to be served hot.
Perhaps the most popular way of serving asparagus is piping hot with either melted butter or hollandaise sauce. Imagination, however, is the key to uses for this vegetable. Dip it in melted butter for an appetizer. Combine it with cooked meat and sauce for a special casserole. Add a gourmet touch to the meal by serving an asparagus soufflé.
Asparagus can be served plain or fancy. Sauce it with a variety of butter and cream sauces. Sprinkle it with Parmesan cheese and grill. Serve it creamed on toast. Cut it into pieces and add to a vegetable salad. Coat is with batter and fry. Mold it in gelatin for a salad. Wrap it in meat and pastry and bake. Garnish scrambled or poached eggs, fish, and poultry with asparagus. Make asparagus cream soup from the coarser part of the stalk. Use the leftovers, if there are any, for an omelet filling.
Asparagus has been popular since ancient times and at present is the fifth most popular vegetable in the United States. Although fresh asparagus has a limited availability, frozen and canned asparagus are available all year round. Whether it is served hot, warm, or cold, asparagus is fit for a king.
