Asparagus, by Claire Criscuolo

Mother Nature was kind to us this winter, bringing  mild temperatures throughout most of the season, and as a result of her generosity, we have fresh asparagus earlier than usual -  Right now. It’s growing in the fields at Bishops’ Orchards in Guilford. Asparagus is pretty magical in the way it grows.  It grows from crowns and it grows incredibly fast, and it requires picking several times a day. If you hang out in the fields long enough, you can almost watch it grow.

A member of the lily family, asparagus contains a good amount of Vitamin A, and reasonable amounts of iron and Vitamins B and C. When buying, look for firm, bright green stalks and firm tips. Buy only what you plan to use within a few days for maximum freshness  and keep your asparagus stored in the refrigerator, wrapped in a kitchen towel. Wash the stalks and tips well before cooking to remove any grit as they are grown in sandy soil.  I prefer the thick asparagus although many people like the thin ones, it’s really just personal preference. The stalks grow thicker as the plant matures, so younger plants will produce thin stalks and more mature plants will produce thicker ones. I don’t usually peel my asparagus unless the skin looks fibrous or a little dry, and I just cut or snap off the tough bottom stem, about an inch, or more if the stem looks tough and dry.

Asparagus is a most versatile vegetable and you can prepare it by blanching or broiling, sauteing,  or braising, grilling,  or roasting. Asparagus are so flavorful, they don’t need a lot of embellishments. Try just  rubbing the stalks and tips with a little extra virgin olive oil then roast them on a parchment paper  lined cookie sheet in a 450 degree oven for about 7-10 minutes until they are just barely tender, and serve them alone or with a dip for a lovely side dish or appetizer. Celebrate the first asparagus of the season with a Spring Asparagus Risotto or Cream of Tomato and Asparagus Soup. Asparagus is a favorite vegetable in our family and I hope you’ll enjoy it as the first local vegetable of the season. And, as the saying goes, it’s just the beginning of more good things to come. Happy Spring!

Spring Asparagus Risotto, by Chef Claire Criscuolo, RN

Serves 6

7         Cups water
3        Ribs organic celery, cut into ½ inch slices, include leaves
2        Tablespoons organic butter or organic vegan “butter” spread
1        Spring onion, finely chopped
sea salt and pepper
2       Tablespoons extra virgin olive oil
2       Organic shallots, finely chopped
1       Large bunch local asparagus (about 1 and 1/4  pounds), tough stems trimmed and discarded, remaining stem and tips cut into ½ pieces
2 ½    Cups Arborio rice
3-4    Tablespoons freshly grated Parmigiano Reggiano cheese

Measure the water into a medium pot. Add the celery, butter, onion, and a little salt and pepper to taste. Cover and bring to a boil over high heat. When it reaches a boil, reduce the heat to medium and cook, covered,  at a medium boil for about 30 minutes, stirring occasionally until the celery is barely tender. Turn off the heat, but leave the pot, covered on the hot stove top. Taste the broth for seasonings.
Heat the olive oil in a large, skillet over medium-low heat. Add the shallots and half of the asparagus. Sprinkle with a little salt and pepper. Cook, stirring occasionally for about 5 minutes, or until the shallots and asparagus are softened. Add the Arborio rice. Stir well to coat with the oil. Cook for 3 minutes, stirring frequently. Add 1 cup of the broth. Stir well to combine. Cook, stirring constantly, for about 2 minutes, until the rice absorbs the broth. Stir in the remaining asparagus. Add another ½ cup of the broth. Cook, stirring constantly, for about 2 minutes, or until the rice absorbs the broth. Continue adding the remaining broth, ½ cup at a time, stirring continuously for 2 minutes after each addition, or until the broth is absorbed into the rice. Taste for doneness. The risotto should be barely tender, thick, and creamy when it is done. Stir in the cheese. Taste for seasonings.

Cream of Tomato and Asparagus Soup, by Chef Claire Criscuolo, RN

Serves 8

3      Tablespoons organic butter
2      Medium spring onions, coarsely chopped
4      Cloves organic garlic, coarsely chopped
2      Organic shallots, thinly sliced
1      Large bunch local asparagus, tough stems trimmed, remaining stems and tips cut into 1/4 inch slices
sea salt and pepper
1      35 ounce can San Marzano tomatoes in juice, squeezed with your hands
4      Cups water
2      Bay leaves
1      Quart organic half and half or organic whole milk
1      Tablespoon chopped fresh tarragon
1     Pinch nutmeg

Place the butter, onion, garlic, shallots, and asparagus in a 6 quart pot over medium heat. Sprinkle with sea salt and pepper.  Cook, stirring occasionally for about 7-10 minutes, until the vegetables are softened. Add the tomatoes, water, and bay leaves. Cover, raise the heat to high and bring to a boil. When it reaches a boil, reduce the heat to medium and cook, covered, at a medium boil for about 30 minutes, stirring occasionally until the asparagus if tender-soft. Gradually stir in the half and half, the tarragon, and nutmeg. Continue cooking for about 5 minutes, stirring frequently until heated through.  Taste for seasonings.