Three things you may not know about asparagus
• Asparagus is a member of the lily family, which also includes onions, leeks and garlic
• Special tall, narrow pots are made specifically to steam asparagus. Look for them at the Bay, Sears and specialty kitchenware stores
• Asparagus contains a very high amount of folic acid – more than any other vegetable
Two ways to try asparagus right now
• Steamed with a vinaigrette of oil and sherry vinegar
• Puréed with sour cream and grated onion in a dip
One way to serve asparagus to your stylish friends
• It's a food you really can eat with your hands. Traditionally, asparagus is served as a first course with melted butter or hollandaise sauce, and eaten with your fingers, leaving the woody end. A finger bowl with sliced lemon or lime is placed beside each guest
Three things to look for at the grocery store
• Firm asparagus stalks and dry, purple-tinged closed tips
• The cut end of asparagus should look fresh, not dried out
• Thick or thin, the jury's out on which is more tender. If the stalks seem tough, remove the outer layer with a vegetable peeler
Two types of asparagus to broaden your horizons
• Everyone loves green asparagus, but white asparagus, already a favourite in Europe, is gaining popularity here. There's also a rare purple variety, which is sweeter than green
One tip you can't live without
• Jamie Oliver, in town recently to promote his new line of T-Fal cookware, loves to dry-grill asparagus. Put your pan on high and grill fresh spears without oil – they'll have a crispy, almost nutty taste. Remove the spears from the pan and lightly season with good olive oil and lemon.
Learn how to grow your own asparagus.
Read more in Recipes and Country Pantry
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