Asparagus is a delicious spring vegetable that many people look forward to eating after a long winter. However, not all asparagus is created equal when it comes to flavor and texture. With some knowledge of what to look for, you can learn to pick fresh, tender asparagus that will taste amazing. This article will teach you how to choose the best asparagus through understanding optimal seasonality, inspecting the spears, and properly storing asparagus.
When is asparagus in season?
Asparagus has a relatively short growing season, which makes it a special treat to enjoy every spring. The peak season for asparagus runs from approximately April through June. Asparagus harvest starts in February in warmer climates like California and continues through July in some northern regions. Here is a breakdown of when to find fresh asparagus by region:
Southern and West Coast States
California, Arizona, Texas: February to June
Midwest and East Coast States
Georgia, North Carolina, New Jersey: March to July
Michigan, Illinois, New York: April to June
Northern and Mountain States
Washington, Idaho, Utah: April to July
Wisconsin, Vermont, Maine: May to July
Outside of its natural growing season, asparagus must be imported from other countries or grown in greenhouses or controlled environments. This asparagus may be available year-round but is generally not as tender and flavorful as freshly harvested, seasonal asparagus. For the best taste and texture, try to buy asparagus grown locally during peak season.
Inspecting asparagus spears
When you shop for asparagus, carefully inspect the spears for signs of freshness and quality. Follow these guidelines:
Look for straight, tightly closed spears
The stalks should be straight and firm, not bending or drooping. Closed tips indicate optimum freshness. Avoid spears with loose, spreading tips or any mushiness.
Choose vibrant green color
Bright, grassy green spears are the freshest. Yellow, white, or dull green spears may be old, damaged, or sun-exposed. Purple and white asparagus varieties will show their signature colors when fresh.
Size does not indicate quality
Both thick and thin spears can be tender – it’s more about freshness than diameter. Choose spears of similar thickness so they cook evenly.
Check the cut end
The severed bottom end should look moist and fresh, not dry or darkened. A dull cut indicates older asparagus.
Give spears a gentle bend
Fresh asparagus will snap cleanly when bent, not bend limply. This snap test is especially helpful for thicker spears.
Avoid any asparagus with mushy spots, cracks, mold, or dark discoloration. Damaged and discolored areas will not become tender when cooked. Choose the best looking, freshest spears for optimal flavor and texture.
Proper asparagus storage
Properly storing fresh asparagus preserves tenderness, flavor, and nutritional content. Follow these tips:
Store spears upright in 1-2 inches of water
Place trimmed spears in a container with 1-2 inches of clean water. The water helps keep their base hydrated so they do not dry out.
Cover loosely with plastic wrap
Loosely drape plastic wrap over the tops to retain moisture without trapping heat.
Refrigerate for up to one week
Stored this way in the refrigerator, fresh asparagus will last 3 to 7 days. Change the water daily for best results.
Do not wash until ready to use
Washing prematurely makes spears soggy and prone to decay. Rinse just before cooking or eating.
Freeze extras to extend shelf life
Trimmed, blanched asparagus can be frozen in air-tight bags for up to one year. Frozen asparagus is great for soups and casseroles.
Proper post-purchase storage is just as important as choosing fresh spears. Follow these refrigeration methods to keep asparagus crisp and flavorful.
How to cook asparagus perfectly
Cooking brings out the best in fresh asparagus, enhancing its flavor and showcasing its texture. Here are some tips for cooking asparagus to tender, tasty perfection:
Rinse right before cooking
Gently wash spears under cool water to remove any grit just prior to cooking. Pat dry with paper towels.
Trim the woody stems
Use a knife to remove the tough bottom portion of each spear – about 1-2 inches from the base depending on thickness.
Consider peeling thicker stems
Using a vegetable peeler or paring knife, peel off the fibrous outer layer of stems thicker than 1/2 inch for more tenderness.
Bring a pot of salted water to a boil
Prepare a pot of water with about 1 tablespoon salt. Salt flavors the asparagus and raises the boiling temperature.
Blanch spears for 2-4 minutes
Add asparagus to boiling water and blanch just until barely tender, about 2-4 minutes depending on thickness. Do not overcook.
For oven roasting, coat in oil and seasonings
Toss trimmed asparagus with olive oil, salt, and pepper. Roast at 400°F for 15-20 minutes, shaking the pan halfway through.
Quickly sauté in olive oil over medium-high heat
Cook trimmed spears in a skillet with good olive oil for 3-5 minutes until lightly browned but still crisp. Toss with lemon and parmesan.
Grill for added charred flavor
Coat spears in oil and grill 2-4 minutes per side over direct medium heat. Sprinkle with sea salt when done.
Properly cooking asparagus is easy and brings out its best qualities. Experiment to find your favorite preparation methods.
How to tell when asparagus is done
It can be tricky to identify the exact moment when asparagus is perfectly cooked, before it gets soggy and limp. Here are some tactics to test for doneness:
A fork inserts smoothly into the thickest part
When fully cooked, a fork should slide smoothly into the base of spears. If it meets resistance, continue cooking.
A knife pierces the spears easily
A sharp knife should pass cleanly through an asparagus spear when ready, without force.
The color brightens from deep to vivid green
Properly cooked spears transition from forest green to brighter, more vibrant shades.
Texture is tender but still crisp
Bite a spear to check – it should be tender but retain some delicate crunchiness at the thickest part.
Spears bend and droop slightly
Done asparagus often naturally bends and droops a bit compared to perfectly straight raw spears.
Total cooking times range from 2-10 minutes
Depending on thickness and cooking method, asparagus cooks very quickly, usually 2 to 10 minutes total.
With some practice, you will learn to recognize when asparagus reaches ideal doneness for your preferences. Slightly undercooked spears have more crunch; well-done ones are more limp.
Serving and eating asparagus
Once cooked, asparagus can be eaten right away, served warm or at room temperature. Here are some serving ideas:
Drizzle with olive oil or melted butter
Top simply with quality extra virgin olive oil or melted butter and salt. Lemon juice or zest brightens the flavor.
Sprinkle with Parmesan or feta cheese
Freshly grated Parmesan or crumbled feta add a delicious savory, salty accent to asparagus.
Toss with savory vinaigrettes
Herb, mustard, or citrus-based vinaigrettes nicely complement asparagus’s natural flavors.
Serve over or with scrambled eggs
Chopped asparagus is delicious scrambled into eggs or alongside a plate of fresh scrambled eggs.
Stack in sandwiches or wraps
Grilled or roasted asparagus tastes amazing in sandwiches, subs, panini, or wraps.
Enjoy as a simple side dish
Blanched, sautéed, or roasted asparagus spears shine as a light, vegetable side to all types of meals.
Blend into soups or casseroles
Add some chopped cooked asparagus to spring vegetable soups and cheesy casseroles.
With its short growing window, savor seasonal asparagus simply prepared to let its fresh flavors shine. A sprinkle of lemon or cheese elevates steamed, sautéed or grilled spears into a quick, nutritious meal or side.
Selecting and storing asparagus summary
Here are some key tips for picking and storing fresh asparagus:
- Buy asparagus during peak season – April through June.
- Look for straight, firm spears with tight, closed tips.
- Choose vibrant green spears with moist cut ends.
- Rinse asparagus right before cooking, not before storing.
- Store upright in 1-2 inches of water in the refrigerator.
- Use within 3 to 7 days for optimal freshness and flavor.
Following these simple guidelines will help you pick tender, delicious asparagus to enjoy its short spring season.
Cooking asparagus perfectly summary
Use these helpful tips for cooking asparagus perfectly every time:
- Trim woody ends before cooking.
- Bring a pot of salted water to a boil for blanching.
- Steam, sauté, roast, or grill for 2 to 10 minutes until just tender.
- Rely on visual cues like color to test doneness.
- Watch the clock as asparagus cooks quickly.
- Serve as a simple side dish or incorporate into recipes.
Mastering quick, simple cooking methods lets the fresh asparagus flavor shine through beautifully.
Conclusion
With its short growing season, fresh asparagus is an eagerly anticipated spring treat. Choosing plump, straight green spears and storing asparagus properly helps maximize its sweet, delicate flavor. Learning to quickly steam, sauté, roast or grill asparagus prevents overcooking so it turns out perfectly tender yet crisp every time. Treasure those sunny spring days when you can enjoy asparagus simply prepared to highlight its fresh, herbaceous taste. Savor seasonal asparagus often and in a variety of recipes to take full advantage of this special vegetable.
