Market Monitor: Asparagus

Asparagus from Trillium Wood Farm at the East Lansing Farmers Market

Asparagus, like strawberries, should be eaten as often as possible while it’s at its peak. It’s delicious, easy to prepare in a few different ways, and a healthy choice that’s low in calories and high in fiber. Fortunately, it’s in season in Michigan right now, and should be available at the East Lansing Farmer’s Market for at least the next couple of Sundays.

You can do fancier things, but if you’re putting a meal together after a long day, consider steaming, grilling or pan-frying your spears. Before you do anything else, it’s important to get rid of the woody ends by snapping them off. The quickest way to do this is to take a spear in your hands and begin gently to bend it about a third of the way down. It will break easily, and you may either compost the ends or save them to flavor vegetable stock.

If you want to steam your asparagus, you can use the microwave or a steamer over a pot of boiling water. I often cut raw asparagus into bite-sized pieces, steam them over water while boiling penne pasta, and then combine cooked pasta and asparagus with some butter and parmesan for a quick, vegetarian meal. If you aren’t feeling like a meatless meal, throw in a handful of chopped ham or prosciutto.

To steam in the microwave, place snapped stalks in a large, low dish with about a tablespoon of water, cover with plastic wrap and cook on high heat for about five minutes. You can then serve it with butter, a drizzle of good olive oil, lemon juice, or anything that appeals to you.

To pan-fry, first steam your asparagus briefly, just to soften it up a bit – two minutes for thin stalks, four for thick ones. Towel off the moisture from the steaming and heat a couple of tablespoons of olive oil in a skillet on medium high heat. (It’s important to remove moisture before dropping the asparagus into the hot oil.) Cook, shaking the pan and turning the stalks frequently, until you begin to see a little charring. Season with salt and pepper, a squeeze of lemon juice, or a light drizzle of red wine or balsamic vinegar.

If you’re grilling a protein—anything from steaks to veggie burgers—you can simultaneously cook your asparagus on the grill. You can grill it plain, but I think it tastes much better if you can give it at least 30 minutes in some marinade before cooking. If you have the ingredients, mix olive oil and vinegar in a 2:1 ratio, add a dash of salt and a grind of pepper, and place asparagus and marinade in a plastic bag or shallow dish for at least half an hour.

When the grill’s hot, drain off excess marinade and cook asparagus over indirect heat, turning frequently until the stalks start to get flexible. You want it lightly charred, which really brings out the flavor.

I’ve also been known, at this time of year, to make dinner out of a pile of steamed asparagus followed by a bowl of tiny, fresh, Michigan strawberries. Why mess with perfection?

The East Lansing Farmer's Market will be open on Sunday in Valley Court Park from 10 a.m. to 2 p.m.

Editor's note: this article was originally published in June, 2016 and has been updated to include information about the 2017 Market season.