Making The Most of Asparagus

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Varieties: American asparagus is green while European asparagus is purple-streaked or the prized white asparagus. The white variety is planted underground to prevent the development of chlorophyll, which turns it green. This process yields more fibrous and stronger tasting spears but is more expensive and less nutritious.

Storage: If store bought, cut a little off the ends and refrigerate standing in an inch of water in a deep container. Cover loosely with a plastic bag that doesn't touch the tips. Take care not to store in the back of the refrigerator where the tips will often freeze. Depending largely on its freshness when purchased, the asparagus should keep 3-5 days.

Preparation: Break off the tough bottoms of the stalks at the point at which they break off naturally. Rinse briefly in cold water. Whatever cooking method you choose, cook quickly until tender but still bright green and slightly crisp. Add the skinny stalks last so they won't overcook.

Steaming: Use a vegetable steamer or a minimal amount of simmering water to steam the asparagus in a covered pan for 35 minutes, depending on the thickness. If using for a salad, dunk immediately in cold water for a second to stop the cooking, then refrigerate.

Microwaving: Arrange the spears in a covered pan with all the tips pointing toward the center of the pan. Add 1 tablespoon of water or butter. Microwave 2 minutes, rotate the pan and turn over the stalks, and microwave up to about 2 more minutes. This is not my favorite method of cooking asparagus because it sometimes doesn't cook uniformly.

Roasting: Place the asparagus on a baking or cookie sheet and drizzle lightly with olive oil, seasoning, or herbs. Roast uncovered in a 450°F oven for about 4-5 minutes, turning them over once.

Asparagus-Potato Salad

6 small red or white, skinned potatoes, halved and cut into 1" pieces
1 small red pepper, thinly sliced
1/2 red onion, finely chopped
1/2 pound asparagus, tough bottoms removed, and cut on diagonal into 1 " pieces
1/2 cup parsley or chives (or a combination of both), chopped

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