Asparagus: The Week's Market Report Good Buy
Asparagus is just one of those ingredients that gets people excited. It feels like a luxury ingredient, and evokes images of verdant fields, crisp air, and new life. Packed with a laundry list of vitamins and minerals, asparagus graces any dish with an instant “healthy halo” of goodness. Oh, and it’s incredibly delicious as well! The trick with asparagus is to avoid over-cooking it. These emerald spears shouldn’t come close to boiling pots of water, unless they are plunged in them for only seconds, and then soaked immediately in an ice bath to preserve their beautiful color. Asparagus is lovely roasted, sautéed, pan-fried and even grilled. The sweet yet grassy flavor is complimented by strong flavors like goat cheese, parmesan, garlic, oyster sauce, vinegar, and egg yolks. Asparagus can also be eaten raw! Try using a vegetable peeler to create beautiful ribbons of asparagus for an elegant salad or garnish. One tip to keep in mind is that the thicker asparagus grows, the woodier it becomes, especially at the root end. Pencil-thin asparagus can be used as-is, but very large stalks should be shaved slightly, and the bottom ½ inch of the stalk should be discarded.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.