An asparagus Haiku:

Oh, asparagus

Back in the market at last

Sauté, roast, or steam

Spring is really here, as evidenced by the (mostly) warm afternoons and some of our favorite local vegetables returning to vendor tables! Today we’re talking about asparagus- often green, but sometimes purple or white, spear-shaped with a wonderful taste.

There are lots of ways to cook asparagus- many people love it sautéed, especially when it’s fresh and in season. But it can sometimes be difficult to get the spears to just the right consistency. For a little guidance, we turn to David Tanis, author of several cookbooks and the weekly City Kitchen column of the New York Times.

Thinner spears are ideal for sautéing. Tanis suggests cutting the spears into 2-inch pieces. Heat the skillet to medium high heat; add butter or olive oil once the pan gets warm.

Add the asparagus to the skillet. Cook for 3-4 minutes, stirring often, until the asparagus has turned bright green in the pan. Remove when the outsides of the spears have turned a little brown from the heat but still retain their crunchy texture inside. To finish, we suggest adding some chopped garlic to the pan. Top with olive oil and lemon and sprinkle with salt and pepper.  You can also add a spicy twist with red pepper flakes, or whatever herbs and spices you like!

For a great guide on lots of different ways to use asparagus in your cooking, check out this link: https://cooking.nytimes.com/guides/22-how-to-cook-asparagus

BONUS FACT: Asparagus Smell is a real thing, watch the following 4 minute video to find out more.