Asparagus

May 25, 2013

Asparagus

Asparagus is from the lily family, a native of Eurasia that was a delicacy since Greek and Roman times. The stalks grow up from long-lived underground rhizomes, and are in season in the beginning of spring. Asparagus are costly due to the intensive labour that is involved in which each asparagus has to be harvested by hand.

Asparagus are prized for their juiciness and sweetness, that depletes as soon as they are harvested (especially so for the whites) and become fibrous from the base up. The asparagus can be refreshed by soaking them in sugar water (5%) before cooking.

Asparagus no matter green or white has to be handled gently and with care to prevent them from breaking or bruising. White asparagus have to be peeled downward below the tip of the asparagus whereas the green asparagus needs only to be peeled downward from the bottom 1/3 part of the asparagus. After peeling, the asparagus needs to be covered with a wet cloth before storing into the fridge to prevent them from drying out.

White asparagus is planted by covering dirt over the stalk, keeping it away from light. The lack of presence of light prevents the plant from producing chlorophyll hence keeping it white. The flavour of white asparagus is sweeter and much more fibrous than green asparagus.

During my training in Germany, white asparagus is poached in a liquid of milk, water, butter and in German Tradition, a whole bread roll. The bread roll is added to supposedly remove the bitterness that white asparagus usually contain. At my current workplace, we just poach them in water and sugar.

Green asparagus is best cooked grilled or pan fried with oil or butter to retain its flavour.

Wild asparagus is hardly available at supermarkets and grows elusively in nature by seasides and riverbanks. It has a much more delicate flavour with a snappy and crisp texture. I love them best sauteed with garlic.