The first day of spring astronomically is March 20 and meteorologically is March 1. Astrological spring is tied to the rotation of the Earth and the exact moment the sun crosses the Equator. The meteorological spring means there is a transition from colder to warmer weather, but could also mean a severe weather season, which lasts until May, when the jet stream becomes more volatile, and air moves north.
The asparagus in my garden is following the meteorological calendar as they are sprouting spears. However, my plants are very young and the spears are too tiny for harvesting.
In Germany, where my son Neil lives, “spargel” is a big event when it is in season. If you are planning a trip to Germany, time it with spargel or white asparagus season and you will not be disappointed. Restaurants there pride themselves on creating special dishes with spargel.
White asparagus is the same plant as the green ones but they are planted in high mounds that have the spears buried completely. The asparagus is deprived of sunlight and therefore will not develop chlorophyll. This also produces a milder, less bittersweet vegetable.
When at the market, select asparagus that is firm, straight, smooth, with tightly closed tips. Store them wrapped in a moist towel in the refrigerator. If you soak them in water, it will take away some of the flavor and nutrients.
There is a special spargel peeler as the white asparagus has a tough skin which needs to be removed. I also peel the green asparagus. Keep all the peels and simmer them in water or chicken stock for 15 minutes with a pinch of sugar and salt. Strain and discard the skins, and use the asparagus flavored stock for soup.
Asparagus should be served warm as serving them cold dulls its flavor.
This would be a great appetizer:
Fried Asparagus
Serves 4
Snap off the hard ends of the asparagus.
Boil in 2 quarts of water until crisp-tender, about 3 to 5 minutes:
1 pound asparagus, about 12, with medium stem
Wrap the asparagus in:
1/4 pound prosciutto, sliced paper-thin, 12 pieces
Place in flour, then in 2 eggs, beaten, then in 2 cups panko (Japanese breadcrumbs)
Heat to 350 degrees:
Vegetable oil for deep frying
Fry the wrapped and breaded asparagus until golden brown, drain on paper towels. Cut the fried asparagus in half on a bias and arrange on four individual plates.
Here is a a great and easy soup:
Cream of Asparagus Soup
Serves 6
In a large heavy-bottomed pot over medium heat, heat for one minute:
2 tablespoons olive oil
Add:
1 medium onion, chopped
4 cloves garlic, finely chopped
One pound asparagus, roughly chopped (cut the tops of the asparagus about 1 inch to garnish the finished soup
1 teaspoon salt
Cook until onions are translucent, but not browned, about 15 minutes.
Add and cook for one minute:
1/4 cup white wine or sherry
Add:
3 cups chicken stock
Simmer until the asparagus is very tender, about 20 minutes. Turn off heat.
Use a stick blender to blend until smooth. Turn heat on to simmer.
Add: 1 cup half and half or cream
Season with salt and pepper.
Serve with croutons and asparagus spears on top as garnish.
Here is another recipe to allow the asparagus to shine:
Asparagus Fettuccine with Mahimahi or Ono
Serves 4
Season with salt and pepper:
4 portions of mahimahi or ono, about 4-6 ounces each
Place in a vacuum seal bag, seal and place in a container of water, place sous vide in water and set it at 190 degrees. Sous vide fish for 1-1/2 hours.
Meanwhile, prepare asparagus fettuccine:
Trim the tough bottoms from:
1 pound green asparagus, thick stems are best
Cut off the tips and blanch them in boiling salted water for 5 minutes.
Cool in an ice water bath.
With a vegetable peeler, shave the uncooked stalks lengthwise into long ribbons.
In a skillet over medium heat, melt:
2 tablespoons butter
Add the asparagus ribbons
Season with:
Salt, sugar and ground nutmeg to taste
Add:
4 ounces cream cheese
Break cream cheese up till it thickens, about 5 minutes. Add:
1 cup heavy cream or milk
Stir till a smooth sauce is created.
Cook half a pound of fettuccine according to package directions.
Toss the sauce with the cooked pasta and set aside.
HCC’s Culinary program:
The I Ola Ke Kino short order menu is being served out of the Main Cafeteria. Hours are 9 a.m.-1 p.m. Call 808-934-2559 to place an order.
The Bamboo Hale is open today through Thursday from 11 a.m.-1 p.m. Call 808-934-2591 to make reservations.
