FOR YOUR TABLE
MASTERCLASS:
ASPARAGUS
Spring is the best time to enjoy asparagus. But there’ s more to this vibrant green veggie than meets the eye.
BY LEANNE KITCHEN
The first asparagus I ever ate came out of a can, which is perfect for squishy, moreish asparagus rolls, but that’ s about it. Fresh asparagus is quite another proposition – it may not be the delicacy it was once considered but it’ s still a massive treat. There’ s no other vegetable that makes me feel more excited than the bright green spears when they appear in spring, signalling the end of the cold weather.
A colourful history
Distantly related to onion and garlic, asparagus was beloved by the ancient Greeks, Egyptians and Romans; the Egyptians started cultivating asparagus for medicinal purposes and to use as a ritual offering.
Asparagus plants are either male or female, with male asparagus considered easier to grow. There are four main types; wild, which has long, thin spears and a delicate flavour, green( the most common), white and purple. The white version is the same as green but is grown in a layer of soil to avoid sun contact and prevent the development of chlorophyll. Purple asparagus, developed in Italy, is sweeter and nuttier – the colour comes from the antioxidant anthocyanin but, unfortunately, cooking turns purple asparagus green.
This veggie also packs a nutritional punch. It’ s high in fibre, vitamin C, antioxidants and folate, vital for healthy cell function. It’ s also a decent source of vitamin K – important for blood clotting and healthy bones – and chromium, a mineral that plays a part in regulating blood sugar.
Perfect preparation
I always trim the woody ends before cooking it and, if I’ m steaming or blanching, I also peel the lower 5cm or so to get rid of the stringy part. If I’ m using asparagus in dishes served at room temperature, I’ ll plunge it into a bowl of iced water after cooking to retain the vibrant colour. Always dry blanched asparagus well with paper towel to avoid soggy veggies.
I really like to roast or grill asparagus; both methods concentrate the sweet, earthy flavour. I’ ll trim the ends, drizzle with olive oil, then roast in a single layer in a 200 ° C oven for 7 – 10 minutes, or cook them on a hot chargrill pan, turning often, for 4 – 5 minutes or until just tender.
Then, I’ ll heap the cooked spears on a platter and garnish them with black olive and lemon crumbs( sourdough breadcrumbs toasted in the oven with plenty of olive oil, chopped black olives and some grated lemon zest). Or a sprinkle of finely grated parmesan with lemon wedges for squeezing.
COSTCO CONNECTION
Find fresh Asparagus 1kg Item 19141 in warehouses Australia-wide.
LEANNE KITCHEN
Leanne Kitchen trained and worked as a chef before becoming a food writer; she has written numerous cookbooks and food travel books, plus articles and recipes for both print and online.
32 | SEP / OCT 2024 COSTCO CONNECTION