Seasonal delight: mastering the art of cooking perfect asparagus

The asparagus season is rapidly approaching. The first bundles of this seasonal delicacy have already appeared in stores. Do you know how to cook asparagus to bring out the best in them? Most of us make a mistake that affects our taste and nutritional values.

Asparagus is one of the most popular seasonal vegetables. They hit the market in the latter half of April, reaching sky-high prices, yet this seems not to be an obstacle. Asparamania has taken over Poland, with restaurants competing to prepare exquisite dishes featuring asparagus in the leading role.

How can you use asparagus in your kitchen? You can make a soup, grill it, or fry it, but the tastiest are those that are boiled. How do you cook asparagus so it is crunchy and does not lose its colour?

The asparagus season starts in the latter half of April and ends at the end of June.

The first asparagus is neither the cheapest nor the tastiest, as they are still immature. How to select good asparagus? Pay attention to their appearance. Mature asparagus are intensely green, and the heads are closed. Stems should be firm, hard, and slightly damp. If they are fibrous and pale, they are old, and such asparagus won't be good even after cooking.

Boiled asparagus should be soft and crunchy. It should be cooked as briefly as possible, as just an extra minute can cause it to lose its crunchiness completely. How to cook asparagus to make it good: Lay the vegetables on a cutting board and cut off the fibrous ends. You can feel them with your fingers. If you've chosen white asparagus, peel it before cooking. Green ones do not require peeling.

Get out a tall pot and pour in water. Add a pinch of salt and a few drops of lemon juice. Thanks to the lemon, asparagus will keep its colour. Put the vegetables in boiling water and cook them for 5 to 10 minutes. The heads should stick out above the water level. The steam will soften them during the cooking process. If you want to make sure the asparagus is al dente, pierce it with a knife during cooking. The blade should enter with slight resistance.

After cooking, throw asparagus into cold water to preserve their colour. Prepared this way, asparagus is ready to eat. What to serve with asparagus? With hollandaise sauce, egg, butter, and a pinch of salt, or saute without any additions. Do not throw away the fibrous ends of asparagus—use them to prepare a brilliant cream soup, which you can make in moments.