3 asparagus recipes for spring

Why asparagus?

Aside from the delicious taste, asparagus also has good nutritional value. Asparagus is high in folate, is a source of vitamin C and A, iron, phosphorous, potassium, thiamine and riboflavin. It's also low in calories, each spear has about 8.

Selection

Look for firm, straight spears with deep green or purple tips that are compact and tightly closed. The stem ends should be moist and green, not grey, dry or cracked. Try to pick similar sized spears for even cooking. How much? One bunch, usually about 1 lb (500 g), will typically feed four as a side dish, unless I'm coming for dinner, then buy lots.

Storage

The fresher the better; asparagus is best cooked the day you buy it, but will keep a few days in the fridge. Either wrap stem ends in a wet paper towel and store in a plastic bag; or store like flowers, upright in about 1 inch (2.5 cm) of water in a container and cover with plastic bag.

Preparation

Grit and sand can wedge itself in the tightly compacted tips, so rinse well under running water, or swish in a sink or bowl of water. It might be necessary to scrub tips lightly. Break off asparagus stems where they snap easily. Save ends for soup or stock.

Cooking

Roasting and grilling concentrates the flavour of most foods, but particularly vegetables that are often cooked in water, such as asparagus.

To roast, brush or toss with a little olive oil and season with salt and pepper. Roast in a preheated 400F (200C) oven until tender, 5 to 10 minutes, depending on thickness of stalks. To grill, similarly brush stalks with oil and season. Cook on hot grill, over high to medium-high heat, until tender-crisp but still bright green, turning stalks for even grill marks, 5 to 8 minutes.

To simmer, bring an inch (2.5 cm) or so of water to a boil in a large skillet. Add asparagus and cook uncovered on high heat, until tender, about 3 to 5 minutes. Cook uncovered for a bright green colour.

Tip: A drizzle of melted butter, a squeeze of lemon or a toss with freshly grated Asiago or Parmigiano Reggiano are all simple and seductive ways to serve asparagus.

Other quick recipes

1. Grill asparagus, chicken breasts and quarters of sweet red or yellow pepper. Slice and toss with cooked pasta, ripe tomato wedges, grated Parmesan cheese and fresh basil.
2. Grill asparagus, a salmon fillet and small potatoes on the barbecue. Remove, slice and toss with a honey tarragon dressing and mixed greens for a light lunch on the deck.
3. Grilled quesadillas: Spoon salsa on a tortilla. Scatter pieces of cooked asparagus on top and sprinkle with grated cheddar cheese. Place another tortilla on top, press and grill on barbecue over medium-high, or place in a non-stick skillet until crisp and golden on both sides. Cut into wedges.
4. For an elegant salad, blanch asparagus until tender-crisp. Cool quickly in ice water, then dry well. Toss asparagus in a herb vinaigrette. Top with shaved Asiago cheese.
5. Stir asparagus pieces into a risotto about 10 minutes before the end of cooking. Top with Parmesan cheese.