Finally, asparagus is showing up at the farmers' market. It is one of the culinary harbingers of springtime and a sign that the winter season is fading into memory. I refuse, absolutely refuse, to eat asparagus anytime of the year but now. When I was little, I only knew the Jolly Green Giant's canned version, available spring, summer, fall, and winter. Mr. Giant's version was a dull green, limp stalk that, until I knew better, was kind of tasty. I categorized it as vegetable that appealed to adult tastes. So, when I discovered I enjoyed eating asparagus, I considered myself rather sophisticated and grown-up. Ha!
Fast forward to the mid-seventies in Chicago. I was a young, naive bride and Tom and I were visiting friends for dinner. They were so elated that fresh asparagus was in season that it practically dominated their menu. That was my first taste and I have been a fan ever since! I love it simply lightly boiled, or blanched, served au natural. Although, I have to admit that a fine Hollandaise Sauce is a marvelous complement, when I feel like indulging.
SPRINGTIME ASPARAGUS
1 bunch medium-diameter asparagus
Salted water
Fill a large, covered saute pan with a couple inches of salted water. Cover and bring to a boil. Meanwhile, with a vegetable peeler, gently peel away the tough skin at the bottom end of each asparagus stalk, about three inches from the bottom toward the tip. Make a fresh cut on the bottom end of each stalk. When the water is boiling, add the asparagus and gently boil until it turn a nice bright green, about 2 to 3 minutes. Remove a stalk with a pair of tongs to test for tenderness. I like my asparagus just slightly limp. Cook longer, if desired. Drain and serve immediately, or use in a recipe.
*Thickness is a matter of preference. I know folks who simply love the skinny-minny stalks while others prefer the fatter-dimensioned variety. Obviously, cooking time must be adjusted according to the girth of the asparagus you are preparing.
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