This is my favourite way to prepare the first fresh asparagus of the season. Its simple and quick and makes a delicious starter or a beautiful side dish.
Asparagus, both green and white, range in size from pencil-thin to fat and substantial. Although technically they all come from the same plant, the way they are grown and harvested produces completely different results, not only in color and size but also taste. In France and Europe, plump white asparagus spears are the most sought after. In the states, bunches of slender, green asparagus are more popular. Both green or white, fat or thin, can be used in this recipe, the only difference will be some prep work for the fat ones that need to be peeled with a sharp vegetable peeler and cooking time.
The lower portion of an asparagus stalk is tougher and more fibrous than the tender tip. To peel asparagus start near the top and work downwards, increasing the pressure as you go to remove more peel towards the bottom. Once all the tough parts have been removed trim the ends so they are all an equal length.
For the thinner spears, most recipes instruct bending the them until the “woody” base snaps off. I find this method results in wasting a lot of tender asparagus stalk. Trimming just an inch or so off the base should remove any tough, stringy stem.
When buying, choose asparagus that is firm and straight, with smooth tightly closed tips. Don’t buy green asparagus that looks soggy or khaki coloured or white asparagus that has cracked stems and looks dried out.
If using fat asparagus for this recipe, giving them a quick parboil before tossing them in the skillet with the hot butter will tenderise the spears. If your asparagus is thin, you can omit this step.
Allow a half pound (225 g) of asparagus per person.
Ingredients
Instructions
