Every year, I come along with the hubs to local farmers’ markets with an offering of our garden veggies. Every year, while I’m behind the stand helping patrons, I also get several questions. Many follow the lines of…
“How do I cook that?”
It’s not surprising. Farmers’ market stands, ours included, can offer eclectic, regional, or new varieties of vegetables not found in supermarkets. I’m always happy when I encounter a person stepping out to try something new. It can take a lot of courage to try a new vegetable.
Just last Saturday someone at the market asked me how to cook asparagus. I thought I’d do a post here and there, showing you our favorite ways to eat garden fresh vegetables. To begin with…
To Clean & Store
- Rinse fresh asparagus well in cool water.
- If you can’t use it that same day, store in a glass of water in the fridge. (Like you would cut flowers.)
- Right before cooking, take each asparagus spear in your hand one by one. Wiggle and bend the stem near the base. This will help you feel where the stem gets too tough to chew. Snap off the tough ends.
Pan-Seared Or Oven-Roasted Asparagus
- Leave as spears or break into smaller pieces, as desired.
- Drizzle with oil.
- Sprinkle with your favorite seasoning. (We enjoy good old salt and fresh cracked pepper.)
- Toss around to coat.
> Pan-seared: Cook in a nonstick skillet over medium-high heat. Stir frequently, or if you want a sear, less frequently. Asparagus is done when it turns bright green and is tender to your taste. (About 10 minutes.)
> Oven-Roasted: Spread seasoned asparagus on a sheet pan. Pop it into a 450F degree oven. Stir at least once. As above, asparagus is done when it turns bright green and is tender.
(There’s no shame in sampling a few to check for doneness; Cook’s Prerogative, you know.)
Besides Pan-seared or Roasted, there’s another way we enjoy it. It’s great if you’re new to asparagus and need a little help warming up to the vegetable. 🙂
- Wrap bacon around 2-3 stalks.
- Grill or over broil 15-20 minutes, turning half way through.
> Usually, the ratio is about 1 lb of asparagus to every 1/2 lb bacon. It can be variable depending on the size of the stalks and the size of the bacon. I usually get a bunch of each and wrap what I can.
Extras end up as breakfast.