Asparagus: Still tasty after all these spears

Fresh asparagus is upon us. The best time for purchasing it is during April and June for the Washington crop. It can be found in just about any type of market.

Asparagus is an old world plant, first cultivated over 2000 years ago. It has always been considered a delicacy. It is a cousin to onions and garlic, of all things.

Select spears that are similar in size to help ensure even cooking of each piece. Look for those that are bright green, straight, and with tightly closed buds. Check the stem's bottoms if they are being displayed in water; soggy ones are a sign of older spears.

Asparagus keeps best in your refrigerator if you stand them in 1/2 inch of water, or wrapped in a damp towel sealed in a plastic bag. The spears should be fine for a day or two.

The larger, woody spears can be rendered more palatable by snapping off the bottom at the natural break point. Take a vegetable peeler and then peel the bottom inch or two to make sure that the tough parts are gone.

GRILLED ASPARAGUS

• 1 pound fresh asparagus
• 1 tablespoon olive oil
• Salt and pepper to taste

Preheat an outdoor grill for high heat and lightly oil grate. Trim bottoms of asparagus. Lightly coat the spears with the oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness. Time will vary depending on the thickness of the spears.

SESAME ORANGE ASPARAGUS

• 1 pound asparagus, sliced diagonally in 2-inch pieces
• 2 tablespoons olive oil
• 3 tablespoons grated carrot
• 1 tablespoon sesame seeds
• 1/2 cup orange juice
• 1/2 teaspoon sesame oil

Cook asparagus covered in a small amount of boiling water for 4-to-6 minutes. Drain water. Heat olive oil in skillet. Add carrot and sesame seeds. Cook to toast sesame seeds 2-3 minutes. Add orange juice and sesame oil. Bring to boil and immediately reduce to simmer. Stir in asparagus, tossing to coat and heat through. Serve with orange slices.

HAZELNUT ASPARAGUS PENNE PASTA

• 1 pound asparagus, sliced diagonally in 2-inch pieces
• 3 tablespoons olive oil
• 1 red pepper, diced
• 1 teaspoon minced garlic
• 1 can chicken broth
• 1 pound penne pasta, uncooked
• 2 tablespoons basil, fresh minced
• 2/3 cup parmesan cheese, grated in slivers
• 3/4 cup hazelnut pieces, chopped
• Salt and pepper to taste

Combine oil and asparagus in large skillet, cook until lightly browned, stirring constantly (about 6 minutes). Stir in diced pepper and garlic. Cook a minute or two. Add chicken broth. Bring to a boil. Reduce heat. Add pasta and basil. Simmer 7 to 9 minutes. Stir in half the Parmesan and half the hazelnuts. Add salt and black pepper to taste. Transfer to a warm bowl. Sprinkle with remaining cheese and nuts.

STIR FRIED ASPARAGUS

• 1 pound asparagus, trimmed
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 2 tablespoons peanut oil
• 1/4 cup thinly sliced green onions
• 1/2 cup chicken broth
• 1 tablespoon soy sauce

Cut the asparagus into 2-inch lengths. Combine the cornstarch and water in a small bowl and stir into a smooth paste. Set aside. Heat the oil in a large heavy skillet or wok and when very hot, add the asparagus and scallions and stir fry for 1 minute. Add the chicken broth, bring to a boil, and cook, stirring, for 2-3 minutes. Make a well in the center of the asparagus and add the cornstarch mixture and the soy sauce. Cook, stirring, for 30 seconds or more, until sauce is smooth and thickened. Serve immediately, on shredded lettuce leaves if desired.

CREAM OF ASPARAGUS SOUP

• 1 pound asparagus, cut into 2-inch lengths
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 4 cups chicken broth
• 1/2 cup cream
• Salt and pepper to taste

Sauté onion and butter for 3 minutes in a hot pan. Stir in flour. Add chicken broth slowly. Add asparagus. Cover and simmer 20 minutes or until asparagus is tender. Puree mixture until smooth. Add cream, salt and pepper to pureed soup and reheat.

ASPARAGUS QUICHE

• 2 tablespoons butter
• 4 ounces ham finely cubed
• 6 shallots, minced
• 2 cups heavy cream
• 3 large eggs
• 1/2 teaspoon salt
• Pinch of cayenne pepper
• Deep-dish 10-inch crust, baked for 10 minutes at 400 degrees
• 3 oz each shredded fresh Parmesan cheese and Gruyere (or Swiss) cheese
• 1 1/2 pounds asparagus, trimmed, cut into 2-inch lengths and cooked al dente

Melt butter in a small skillet over medium-high heat. Add ham and shallots and sauté 3 minutes. Set aside. Combine cream, eggs, salt and cayenne in a medium mixing bowl and beat until thoroughly blended. Spread cooled ham-shallot mixture evenly over bottom of pie crust. Put asparagus on top of shallot mixture. Carefully pour in the egg mixture. Sprinkle with the cheeses. Place on a baking sheet and bake 30-40 minutes until a knife inserted in the center comes out clean. Cut into wedges and serve hot.