Spring is officially here! The first day of spring is March 20, but meteorologists mark March 1 as the start of the season. While spring brings warmer weather, it also hints at unpredictable storms until May. This is when the jet stream shifts, causing some wild weather.
I can already see my garden’s asparagus pushing up through the soil. They’re still quite young, so no harvesting yet, but the excitement is building!
In Germany, my son Neil says it’s all about “spargel” season – the time for white asparagus. If you ever visit Germany in the spring, make sure to indulge in this seasonal treat. Restaurants showcase amazing dishes featuring spargel, and you won’t regret it.
White asparagus comes from the same plant as green asparagus. The difference? White asparagus is grown in mounds and kept covered, preventing sunlight from reaching it. This lack of light stops the plant from turning green and results in a milder taste.
When you’re shopping for asparagus, pick ones that are firm and smooth with tightly closed tips. To keep them fresh, wrap them in a damp towel and store them in the fridge. Avoid soaking them in water as it can wash away their flavor and nutrients.
Before cooking, you’ll want to peel the tough skin off white asparagus. I also peel the green ones. Save the peels! You can simmer them in water or chicken stock for a flavorful base for soup.
For serving, warm asparagus is best. Cold asparagus loses its delicious flavor.
Here’s a fun appetizer idea:
Fried Asparagus
Serves 4
- Snap the hard ends off 1 pound of asparagus.
- Boil in 2 quarts of water for 3 to 5 minutes until crisp-tender.
- Wrap each piece in a thin slice of prosciutto.
- Dredge in flour, dip in beaten eggs, and coat with 2 cups of panko breadcrumbs.
- Heat vegetable oil to 350°F for frying.
- Fry until golden brown and drain on paper towels.
- Cut into halves and serve on plates.
If you’re in the mood for soup, try this creamy option:
Cream of Asparagus Soup
Serves 6
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 chopped onion and 4 minced garlic cloves, cooking until the onion is translucent (about 15 minutes).
- Stir in 1/4 cup of white wine or sherry and cook for 1 minute.
- Add 1 pound of chopped asparagus and 3 cups of chicken stock, simmering until the asparagus is very tender (about 20 minutes).
- Blend until smooth using a stick blender.
- Stir in 1 cup of half and half or cream, seasoning with salt and pepper.
- Serve with croutons and asparagus tips as garnish.
Want to try something special? Here’s a pasta dish that highlights asparagus:
Asparagus Fettuccine with Mahimahi
Serves 4
- Season 4 portions of mahimahi with salt and pepper, then vacuum seal and sous vide at 190°F for 1.5 hours.
- Trim 1 pound of thick green asparagus, blanch the tips in boiling salted water for 5 minutes, then cool in ice water.
- Use a vegetable peeler to shave the stalks into ribbons.
- Melt 2 tablespoons of butter in a skillet, adding the asparagus ribbons along with salt, sugar, and nutmeg to taste.
- Mix in 4 ounces of cream cheese until it thickens, then add 1 cup of heavy cream.
- Cook half a pound of fettuccine according to the package directions, then toss with the sauce and asparagus ribbons.
Enjoy the flavors of spring!
