Asparagus stalk talk

2 servings

Ingredients

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Directions

The sun is rising, and the custom built, low slung motorized buggies are skimming along the rows of asparagus. Each buggy carries three workers, who cut the tender asparagus stalks by hand. At Connery's Riverdale Farms Ltd. in the Portage la Prairie area of Manitoba, it's the beginning of a workday. For Canada, it's the beginning of this year's harvest of eagerly awaited homegrown asparagus, which is better and tastier than the imported stalks.

Lasting from late April to the end of June, Canada's asparagus harvest yields an impressive 6⅗ million pounds for commercial production for 3,935 acres planted. Once harvested, the sorting and packing are done on the farm to ensure that the most flavor and freshness are preserved. This spring, take advantage of local asparagus and enjoy its ease and versatility. And remember that it's an excellent source of folate, a good source of vitamin C, and a source of vitamin A and thiamine. %%%%%%%%%%%%%%%%%%%%

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The secret to choosing asparagus lies in its freshness, not it's size.

Look for straight, tall (about 9 inch) firm green stalks with closed purple-tinged tips. Choose slender stalks for salads and thick one for side dishes and casseroles. %%%%%%%%%%%%%%%%%%%%%%

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One pound serve 2 as a side dish, and yields about 3 cups chopped.

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Store in the refrigerator fo rup to 2 days. Remove elastic bands or twist ties, set in 1 inch of water in tall container, or wrap stem ends in damp towels and enclose in plastic bag.

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Hold stalks upright under cold running water to rinse off any grit.

Holding by stem end and halfway up stalk, bend stalk to snap off woody end. If stalks are very thick, use a vegetable peeler to peel of thin layer from just below tip down to the butt.

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In large skillet of boiling water, cook asparagus for 3-5 mintues per pound or until tender crisp. Or, using tall asparagus cooker or bottom of double boiler, stand spears in 2 inchs of boiling water.

Cover with lid or inverted top portion of double boiler and allow to simmer for 3-5 minutes per pound. This allows tougher ends to cook while tender tips steam.

TO STEAM: Cook in steamer basket for about 5 minutes per pound.

Origin: Canadian Living Magazine, June 1995 issue.

Shared by: Sharon Stevens, Oct/95.

Submitted By SHARON STEVENS On 11-09-95

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