Asparagus

Asparagus is in the marketplace, a sure sign of spring! Those fresh spears aren't around nearly long enough, so enjoy them while you have the opportunity.

Asparagus should have mild, sweet taste and a crisp-tender texture. When shopping, choose the thick or thin spears, according to your own preference. Thin stalks are tenderer than thicker, but can be accommodated by peeling the thicker stalks, see below. Look for spears of uniform size, so all stalks will cook in the same amount of time. Select straight, firm, green stalks with tightly closed tips. To store the asparagus, stand it in about two inches of water and cover loosely, refrigerate. It should be used within 24 hours. Local asparagus is usually available from mid-April through June, California asparagus has extended the period of availability.

To prepare the asparagus, wash the spears, bend each spear gently. It will snap at the point where tenderness begins. Reserve the woody stem ends for another use, such as in soups, salads, purees, or as finger food. Peeling is optional.

 The “woody” texture of thick asparagus spears can be tamed by peeling, but the task can be daunting. Here’s a quick chef’s tip: rest the spear on a cutting board. Holding the spear by the tip, use a peeler. Scrape away the thin outer layer beginning about an inch below the tips all the way to the base of the spear.

At only 35 calories per cup of cooked asparagus, it is a very healthy choice. It is also an excellent source of Vitamins C and A, as well as iron.

A great way to enjoy the beautiful green spears:

Preheat the broiler. You will need a paper-thin slice of prosciutto for two servings. Cut the prosciutto slices in half lengthwise. After washing and snapping, for each serving form a bundle of three to six spears, depending on the size. Wrap the center of the bundle with the prosciutto. Place seam side down on parchment lined baking sheet. Broil bundles until prosciutto begins to sizzle and spears turn bright green, rotating as necessary every 2 minutes, for a total cooking time of 6 to 8 minutes.  Serve hot or at room temperature as an elegant appetizer or as a side dish.