All About: Asparagus
Handling Asparagus
Tips
Yield
Nutrition
It's been a long, legend-filled journey for the artichoke, a culinary delicacy that is still gaining in popularity today. The artichoke, according to mythology, originated when Zeus fell madly in love with—and was rejected by—a beautiful girl named Cynara. To punish her, he struck her with a thunderbolt and transformed her into the first artichoke!
The artichoke is an unopened edible bud of a perennial thistle plant native to the Mediterranean. The vegetable flourished in ancient Greece and Rome because of its flavor and perceived medicinal capabilities, but it remained relatively unknown in Europe until years later when Catherine de Médici introduced the artichoke to France and made it a huge success. In the 19th century, European immigrants brought artichokes to the U.S., and California now produces nearly 100 percent of the domestic commercial crop.
These delectable vegetables are high in vitamin C (12 mg per 3 1/2-oz. serving) and fiber, and they serve as an excellent source of energy.
The versatile artichoke can be served whole or trimmed down to the heart (or bottom), which is often the favorite part. You can even just serve the leaves if you wish. Dark, outer leaves are inedible at the tip but tender eating at the base, and light, inner cone-shaped leaves are frequently entirely edible (depending on size and age). Hidden in the inner leaves, you'll find an inedible choke (or thistle). By removing this choke and the leaves, you are left with a delicious round, meaty base commonly referred to as the heart.
Handling Asparagus
How to Store
Some asparagus is sold in bundles held with rubber bands. Remove the rubber bands since they pinch and bruise the stalks. If using the same day, rinse the asparagus, pat the stalks dry with a towel, and place loose in a plastic bag in the refrigerator. To store it for up to four days, cut 1 inch from the stem end. Stand the asparagus in a container of water so the stems will not dry out. Cover loosely with plastic wrap. Refrigerate until ready to cook.
How to Cook
The thickness of the stalks determines how long asparagus should cook. For all stalks, rinse again under cold water. Then break or cut the spears at the point where the stem turns woody. This will be easy to determine since it is where the stem naturally snaps.
For thick stalks, use a small paring knife or a vegetable peeler to peel almost up to the base of the tip up to 2 hours before cooking.
The times given below are for large asparagus (11 to 20 stalks per pound). For pencil-thin asparagus, cut back the time, and for colossal thick spears increase the time.
To steam asparagus: Tie asparagus together in serving size bundles. Place in steamer or in small saucepan with enough boiling water to cover the lower half of the spears. Cover and cook until tender-crisp (about 7 to 10 minutes). Test one by eating the stalk end at about 5 minutes.
To boil asparagus: Cook in a skillet, barely covered with boiling salted water, until tender-crisp, about 4 to 5 minutes. Taste one to be sure.
To stir-fry asparagus: The pieces should be no larger than 2 inches, and the stems should be peeled if the stalks are thick. Coat a wok or heavy skillet with 2 tablespoons Crisco Oil. Place over medium-high heat, and when hot, add the asparagus. Stir-fry for 2 minutes, then add 1/4 cup water, cover the pan, and steam for 2 to 3 minutes.
To microwave asparagus: Arrange 2 or 3 deep in a dish just large enough to hold them. Cover tightly with plastic wrap, and microwave at HIGH according to this timing: 1/2 pound: 2-3 minutes; 1 pound: 4-5 minutes. Remove the plastic wrap immediately, or asparagus will continue to cook.
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Tips
- Leftover asparagus tips or sliced stalks can be added with cheese to an omelet filling, or pureed and added to a cream of potato soup.
- If serving cold asparagus with a vinaigrette dressing, add the dressing at the last minute to preserve the pretty green color.
- Uncovering asparagus for a few seconds during the steaming will enhance its color.
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Yield
Asparagus is graded by size, according to the number of stalks per pound: Colossal: 7 stalks; Jumbo: 7-10; Large: 11-20; Standard: 21-30; Small: 31-45 1 pound trimmed = 2 cups, cut up = 4 cooked servings
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Nutrition
Asparagus is an excellent source of folate, a good source of vitamin C, and it supplies some vitamin A, thiamin, riboflavin, B6, potassium, magnesium, vitamin E, and iron.
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