In Season

In Season Now – Asparagus

Asparagus officinalis is officially in season.

Directions for preparing asparagus to be “most agreeable to the palate” are even found in De re coquinaria, Apicius’s third century AD book thought to be the oldest surviving cookbook.

Asparagus is thought to have been introduced into French cuisine by 18th century Louis the XIV. Successfully cultivated in the United States, Mexico, Peru, France, Spain and other Mediterranean countries, today it is included in a wide variety of recipes.

Asparagus is often featured in risottos, pasta sauces, frittatas and quiches, soups, stews, stir fries and can even be pickled. In my opinion, it is best simply steamed and topped with melting pasture butter – higher fat content butter made from milk from cows in the spring when they first start enjoying the luscious pastures.

When preparing, make sure to snap off the woody ends and steam or boil only briefly. Its harvesting season locally is short before the plant branches out into tall stems with feathery foliage resembling a dill like fern.

Interesting facts about asparagus include it being a part of the Liliacea (or Lily) family. It also contains a high level of inulin, which is important in supporting the growth of the friendly bacteria found in our digestive systems.

The bottom line, however, is the taste and versatility of asparagus that make it an essential addition to any cook’s spring table.

Check the Portland Farmer’s Market Seasonal Calendar to find out what’s in season at any given time.

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