|
The first fresh vegetable of the season. Super-rich in
vitamins and low in calories (35 per cup, cooked), fresh asparagus is both
nutritious and delicious and a springtime herald of the summer garden season.
At Fieldstone, fresh asparagus picking usually begins on April 15th but this
year we feel that it could begin as early as April 10th. There is a difference
in Fieldstone asparagus. Our customers tell us, whether lightly branched or
served in the many different ways, that our asparagus is in a class by itself.
A real winner.
HOW TO COOK ASPARAGUS
Since Asparagus is best enjoyed au natural. Cooking the spears properly is
crucial. Whichever method you choose, do not over-cook this vegetable--the
mushy, canned asparagus of many Americans' culinary upbringing has nothing
to do with the genuine article.
SELECTING ASPARAGUS
Look for stalks that are neither to fat (these can be fibrous) nor too thin.
Tightly closed scales at the tip indicate freshness. Try finding stalks of
similar thickness so they'll cook uniformly. Allow half a pound per person.
PRELIMINARY PREPARATION
Wash the asparagus well, you do not have to snap off the bottom of our asparagus
because we give you all edible spears. You do not have to be concerned about
sand being lodged in the asparagus because of our fertile, no sand soil.
UPRIGHT COOKING METHOD
More classically, asparagus can be tied in single-serving bundles with soft
string and placed upright in a tall cooking container (they are available
for sale in our country store). Add boiling water to rise about halfway up
the spears and cook over medium high heat, thus boiling to bottoms of the
stalks and steaming the tops. Drain well on a cloth napkin or tea towel.
SKILLET METHOD
Bring to a boil enough water to half-fill a large skillet, add salt and lay
the asparagus in the water, which should barely cover the stalks. Boil until
just tender, do not overcook.
|
ASPARAGUS