The arrival of spring brings with it one of nature’s most delightful culinary treats – asparagus.
With its vibrant green spears making their way to our farmers markets and co-ops, it is the perfect time to indulge in this nutritious vegetable that has long been hailed for its refined flavor and elegant presentation.
Asparagus, often referred to as the “aristocrat of vegetables,” requires minimal preparation or accompaniments to showcase its natural goodness.
Its freshness is key, much like our first flowers in spring which don’t stay fresh for long.
The size of the spears doesn’t matter – whether pencil-thin, medium or jumbo – as long as they are fresh and crisp.
When it comes to cooking them, smaller asparagus can be lightly blanched, sautéed or stir-fried, while larger ones benefit from cutting off the tough ends before blanching, braising, roasting or grilling.
When preparing local asparagus, remember my mother’s wise words – “less is more.” Keep it simple by simmering the spears in well-salted water until they turn a brilliant green color, which only takes a few seconds.
Be careful not to overcook them, as they will continue to cook for a few extra seconds after being removed from heat.
The goal is to keep them bright and firm.
Once cooked, serve the asparagus spears with a light herby tahini sauce that pairs well with grilled fish and lamb.
Store any leftover sauce in a covered container in the refrigerator for up to a week.
Ingredients.
2 lbs.
fresh asparagus.
1 clove garlic.
½ cup tahini, stirred well.
¼ cup lemon juice, or more to taste.
½ tsp.
ground cumin.
½ cup chopped parsley.
¼ cup chopped cilantro.
¼ cup water, as needed.
Assorted radishes, sliced (optional garnish.
Instructions.
1.
Cut or snap off any tough bottoms from the asparagus spears.
2.
Set a large skillet of salted water over high heat and bring to a boil.
Drop in the asparagus spears and cook until vibrant green, about 1 to 3 minutes (watch the pot.
3.
Remove from heat, strain and rinse asparagus under cold water to stop the cooking.
4.
In a food processor or blender, pulse together garlic, tahini, lemon juice, cumin, parsley, cilantro and water until smooth and emulsified.
Adjust the consistency with more water if needed.
5.
Arrange the cooked asparagus on a large serving platter or individual plates and drizzle with the sauce.
Garnish with radishes, if desired.
Pass any additional sauce and radishes alongside for guests to enjoy.