The spearheads are making their presence felt this spring. Wonderful bunch of lavender and forest green colored stalks, cooling their tips in a calm inch of crisp water. I go for the thin spears because I just felt like they are fresher, crispier and spent a short while growing on the earth, thus more unspoiled and pure... or that's just me. Asparagus are the best, sweetest, prime quality at the beginning of spring - the first offerings of the season. I've read that it is best to treat them like a bunch of flowers, and prop them up in a vase filled with fresh water to prolong shelf life. Best cooked within 2 days of purchase.
Asparagus got lots of little nooks and crannies for germs and bacteria to dwell and spend their hey days. As a self-confessed germophobe, I would usually wash them first and spray a generous
amount of Hydrogen Peroxide (H2O2) to annihilate any unwanted living organisms. Then for the best part, I take a moment and enjoy the zen-like sounds of the gazillion fizzles that translates to the extinction of those poor, unfortunate souls. I leave it at that for a while and repeat the process again to make sure none of them bastards survive, and I end it with a thorough wash. Speaking of H2O2, I will leak you The Amazing Secrets That THEY Don't Want You To Know!
I always use Asparagus in pasta or soups; below is a quick, no-hassle compliment to any dish.
Roasted Asparagus
Asparagus spears, washed and cleaned
oil
salt and pepper
- Pre-heat oven to 400F.
- On an oven tray, spread the Asparagus and brush it with oil.
- Season with salt and pepper.
- Bake for 8-12 mins. depending on the thickness of your spears
