Asparagus

Ah, let me count the ways I love asparagus: steamed, sauteed, grilled, broiled. .. or in a beer stein decorating the middle of my kitchen table.

Well, not for long anyway.  Keeping it in that stein (with my husband's not-so-nice nickname "Hot Plate") would be blasphemy since asparagus is best eaten when it has been just picked. 

It is mid-asparagus season here.  For you asparagus lovers out there, the season only lasts a few short weeks.  At my last encounter at the market, I was told asparagus would be available through early June. With advice from Animal Vegetable Miracle, I am doing my best to eat as much asparagus now so that I'm sick of it by the time it's out of season.  Apparently my gorging is in the same spirit as the Germans who have spargel (asparagus) festivals every spring.  Restaurants feature special asparagus menus with asparagus prepared every way you can imagine.  Maybe it's my German ancestry that causes me to get so excited over the twiggy little green guys.

I've made asparagus many different ways, but the following recipe is my tried and true most favorite way to serve asparagus.  It's really quite simple, healthy, and it keeps the focus on the main ingredient.

Sauteed Asparagus

Total Time: 10 minutes

Ingredients:

1. 1 TB olive oil
2. one bunch of asparagus
3. 1-2 tsp lemon juice (to your liking)
4. optional: 1/2-1 tsp dill (to your liking)
5. Kosher salt
6. fresh black pepper

Trim the asparagus:

Many people complain that asparagus has a stringy texture at the bottom.  The simple solution to this is to trim the bottoms.  In order to know where to trim, simply bend one piece of asparagus lightly.  Wherever it breaks is the place to cut.  Cut all the asparagus pieces in about the same place.

*Note: my market asparagus was advertised to be so fresh and tender that no trimming was required.  I had to see if this was true.  Since it had been two days since I bought the asparagus, I only cut the very end part off.  To my delight it was as tender and sweet as promised!

Saute the asparagus:

Heat olive oil in a medium saute pan. Add asparagus and cover.  Saute for 3-4 minutes.  Add lemon juice, and if necessary, a little bit of water.  Cover again and saute for another 1-2 minutes.  The asparagus is done when it turns bright green.  Always avoid overcooking asparagus since it will lose it's taste, firm texture, and most of its nutritional value. 

Season the asparagus:

Add dill, salt, and pepper to taste.  You can omit the dill if you are an asparagus purist.

Here is my new dill plant.  This photo also illustrates the best thing about our garden apartment: the window outside our kitchen.  It is the perfect place to grow basil, sage, oregano, dill, chives, and rosemary.  Whenever I want it, I just open the window and take what I need.  That's what I call local.

After seasoning, your asparagus is ready.  Serve alongside rice, angel hair pasta, or as an accompaniment to any meal.