A quick check of the usual foodie suspects online and in print results in scores of current recipes for asparagus.  This is proof positive, and provides credence to the notion that there is a burgeoning desire to reconnect with knowledge about proper seasons for unprocessed foods which is inspiring.

 

So in keeping with the general frenzy over fresh and local asparagus, but wanting to avoid rehashing covered ground, here are a few fun asparagus facts and a quick and easy recipe take advantage of their abundance:

 

·         there are over 300 species native the world over – and white is not a separate variety but rather has been deprived of sunlight, so  the plant’s chlorophyll is not photosynthesized (i.e. turned green)

·         it is only harvested after the third season of growth; so thank your farmer for being patient and sticking around long enough to bring it to you

·         stalks can grow over 9 inches in 24 hours and thicker ones can be more tender than thin ones

·         about that smell …. although the particular amino acid culprit is disputed, these causal compounds are generally also blamed for the asparagus’ notorious difficulty in pairing with wine

 

Asparagus with romesco sauce

Adapted from Gourmet

This is a really simple version of this sauce, which was largely a result of what I had in the pantry.   It is versatile, so riff away… use whatever type of almonds you have in your cupboard and just add in a bit of olive oil; try roasting them to release their own oils and pump up the nutty flavor; roast your own red peppers (although we still have a-ways here until they are ripe and ready) and use those instead; add more or less of the red pepper flakes according to how sizzled you want your tongue; I could go on but I think you get the drift… enjoy!

 

½ cup marcona almonds (in oil)

1 large garlic cloves, smashed

½ teaspoon dried hot red pepper flakes

2 roasted red peppers

1 tablespoon red-wine vinegar

1/4 teaspoon salt, or to taste

Fresh, local asparagus of any color (usually 1 bunch is good for 2 as a side with a bit leftover)

 

 

Place all ingredients except asparagus in a food processor and pulse until combined into a thick, chunky sauce.  Set aside.

 

Wash, then snap or cut (I will not weigh in on this debate, which still simmers in our house) the asparagus to remove their tough ends.

 

On the grill:

Place asparagus on a plate & toss with enough olive oil to lightly coat.  Sprinkle with salt & pepper to taste.  Over medium heat on your gas or charcoal grill, gently lay the asparagus crosswise so that they don’t fall through the grates.  Cook, turning once or twice, for 4-6 minutes (add a few more minutes for thicker stalks).

 

On the stovetop:

Place all asparagus in a skillet and add enough water to just cover the top spears.  Place on stove over medium-high heat just until the water starts to steam.  Cook the asparagus for 3-5 minutes.  Immediately pull the spears out of the hot water and drain in a colander if eating right away, or dunk briefly in an ice bath to stop the cooking if you are serving them at room temperature or later on.

 

Arrange asparagus on plate and spoon a slug or two of sauce over the top for each eater.