food photos

Sweet Orange Buns (1)Sweet Orange Buns (2)Sweet Orange Buns (3)Nutella Scones (2)Nutella Scones (1)Tangerine Cake with Citrus Glaze (2)Tangerine Cake with Citrus Glaze (1)

recent posts

The Asparagus Files

Date: May. 18th 2006
Category: Vegetables
Email This | Add to del.icio.us

Tags: No Tags

Dscn1918

I’ve been having such tremendous fun baking this month that I’ve neglected to post about my efforts with the May Eat Local Challenge. Lest you think I’ve been failing the challenge, I thought it was time to write a bit about my adventures in local eating.

One of the first foods that I focused on this month was asparagus. Volumes have been written about this elegant vegetable so I won’t bore you with yet another synopsis of the history and origin of asparagus. Suffice it to say that asparagus officinalis are the shoots of a perennial plant. Most asparagus that we see in markets here in North America are green in colour. I used to think that white asparagus was a different type of asparagus but this is incorrect. White asparagus has simply been grown in banks of earth so as not to be exposed to sunlight. This prevents the spears from turning green.

While spring is asparagus season, I will admit that the vegetable appears on our dinner table throughout the year. And to be even more honest, I’ve never paid particular attention to where this asparagus is coming from or how it was grown. Now that I’ve had the opportunity to partake of fresh Ontario asparagus, I will think twice before buying those bland, tasteless bunches of asparagus that appear in the grocery store in December.

Dscn1896_1Because we eat asparagus often, I wanted to try some recipes that were new to my family. We’re used to asparagus risotto and roasted asparagus. Instead, I decided to finally give white asparagus a sampling. I chose a recipe that was quick to prepare, had few ingredients and that would allow the flavour of the asparagus to be shine through. I settled on a recipe for Fusilli with White Asparagus, Brown Butter, Parmesan and Red Pepper Flakes.

Several people warned me that white asparagus would be tough and bitter. Nothing could be further from the truth. After peeling and blanching the white asparagus for a few minutes, I found it to be tender and slightly sweeter than green asparagus. The browned butter and a sprinkling of parmesan were the perfect foils to the white asparagus which married well with those ingredients. I added some red pepper flakes for colour and spiciness. This was a wonderful pasta that I will definitely make again.

Dscn1830_1For the next asparagus dish I returned to the more familiar green asparagus. While I contemplated making asparagus soup, I instead opted for a dish I’d tried once before, several years ago … Fettuccine with Asparagus Ribbons. This recipe calls for the asparagus spears to be peeled into ribbons with a vegetable peeler. The pasta sauce is made with cream, lemon juice and lemon zest. It’s another quick pasta dish that’s also very elegant … perfect for a dinner party.

What a difference fresh, local asparagus makes! Both pasta dishes were fantastic and I will be making them again to take full advantage of Ontario’s asparagus season. I’m still going to try asparagus soup and a few other asparagus dishes I’ve come across. For now, however, I’m happy with my pasta dishes. I hope that you will give them a try and discover the joy of fresh, locally grown asparagus.

Ciao!

Fusilli with White Asparagus, Brown Butter, Parmesan and Red Pepper Flakes

Adapted from Chez Panisse Pasta, Pizza & Calzone by Alice Waters.

  • Fusilli for 4 people
  • 1-1/2 pounds white asparagus
  • 1/2 cup unsalted butter
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup freshly grated parmesan
  • salt and pepper
  1. Peel the asparagus and blanch in boiling, salted water until tender, about 5 to 6 minutes. Let the asparagus cool and then cut into 1/2-inch pieces. Set aside.
  2. In a large skillet, heat the butter until it begins to turn golden brown. As soon as it begins to change colour, remove from the heat.
  3. Add the asparagus and red pepper flakes to the browned butter and set aside.
  4. Cook the fusilli according to package directions.
  5. Add the cooked fusilli to the butter and asparagus and heat gently for a minute or two. Add the parmesan and mix well.
  6. Serve immediately.
  7. Enjoy!

Fettuccine with Asparagus Ribbons

Recipe from www.marthastewart.com. Click here for the recipe.

Note:  The Fusilli with White Asparagus, Brown Butter, Parmesan and Red Pepper Flakes will serve 4. The Fettucine with Asparagus Ribbons will serve 4-6.

Visit the Ontario Asparagus Growers’ Marketing Board for more information about asparagus, as well as some very enticing recipes.

If you have a moment, read the article "Why Things End Badly With Asparagus" published in The Toronto Star on May 14, 2006. The article was written by Kenneth Kidd. You may discover that you’re related to Babe Ruth …

Technorati tags:  , , ,

27 Comments

From Our Kitchen

05/18/06 at 12:46 am

I’ve never tried white asparagus before, the color seems odd and frightens me off. There’s something weird about a white vegetable like that. Your recipe looks great though, so I’ll have to face my fears.

Kat

05/18/06 at 2:46 am

The only white asparagus that I’ve ever tried was the smushy one from the can. Your creations look very delicious!

Tanna

05/18/06 at 4:26 am

Ivonne, I not tried the white. After your recipe and the Toronto Star article (excelent & fun) I will give it a try. I really like the ribbon cut idea. Thanks for the recipes.

gastrochick

05/18/06 at 4:26 am

thanks ivonne for the post, as you are probably aware asparagus are very close to my heart, even more so now it is asparagus season here in England. Fresh asparagus are incomparable with asparagus flown in from other countries.

kalyn

05/18/06 at 8:32 am

This sounds just amazing. Of course, anything with browned butter would have to taste wonderful, wouldn’t you say.

Ivonne

05/18/06 at 9:51 am

Hi From Our Kitchen,

Don’t be frightened of the white asparagus. It’s delicious. It tastes very much like green asparagus, just a bit sweeter. Give it a try!

Hi Kat,

Try fresh white asparagus if you have the chance. It’s worth it!

Hi Tanna,

I’m glad you enjoyed the article. And the Fettuccine with Asparagus Ribbons is excellent!

Why hello GastroChick!

Your posts on asparagus are one of the reasons I decided to give it a try. So thank you!

Hi Kalyn,

You have a point there!

Sally

05/18/06 at 10:08 am

Man, that looks good! Asparagus grows wild in the road ditches around here and right now it’s prime asparagus hunting season. I’ve never eaten my fill, but I’ve come really, really close. I’ll have to check my *secret* patch to see if any more are up tonite.

mona

05/18/06 at 11:06 am

look at that web of cheese over the noodles. so delicious. i saw asparagus in the title and thought, there’s no asparagus in there…until i realized, oops she used white asparagus. i’ve never tried the white variety, now i will just have to.

Nazca

05/18/06 at 12:39 pm

Looks simply spiffing my dear. Do you feel horny now? :-)

Dianka

05/18/06 at 2:39 pm

I’m so glad you experimented with white asparagus, or spargel. It is so delicious when in the right season. Your recipes look wonderful!

Baking Soda

05/18/06 at 4:56 pm

Glad you enjoyed the white ones. It is the season now and here in Holland they are referred to as “white gold”. The green asparagus are considered a so-so substitute. Funny how opinions vary in different parts of the world.

barbara

05/18/06 at 7:07 pm

I’ve only ever seen white asparagus in Europe. I haave not eaten it though. Great savoury recipe after all those fabulous cakes of the last few posts.

maura

05/18/06 at 8:41 pm

This is an asparagus household, as well. Thanks for the recipes!

Ivonne

05/18/06 at 9:02 pm

Hi Sally,

I envy your proximity to all that fresh asparagus. Enjoy!

Hi Mona,

Give it a try. It’s delicious!

Hi Nazca,

Very funny!

Hi Dianka,

Thanks!

Hi Baking Soda,

It’s very true. I think a lot of people don’t know what to do with white asparagus so a lot of people avoid it.

Hi Barbara,

Thanks for stopping by! Glad you liked the post.

Hi Maura,

My pleasure!

Bea at La Tartine Gourmande

05/18/06 at 10:11 pm

Love Asparagus too. They are more commonly known white in France, and I only got introduced to green ones while moving to the US! Nice idea with the pasta

Rorie

05/18/06 at 11:34 pm

This sounds like heaven. I love asparagus (like most people, I suppose) but have never tried the white variety. I think I read that it contains less nutrients than the green (duh)and I’m always trying to eat as healthily as possible, yet this pasta sounds AMAZING. I think I’ll give it a try!

J

05/19/06 at 12:43 am

hi ivonne, how gorgeous - both the picture and the recipe! that chez panisse title is one of my faves too, full of totally delicious ideas and recipes

Geneve

05/19/06 at 2:12 am

Asparagus ribbons - so cool! I’ve never seen anything like it and I love the idea. I’m going to have to try it.

Amy D

05/19/06 at 8:36 am

Was pealing the asparagus ribbons hard? I would think it could prove difficult, but it certianly produced a beautiful presentation at the end.

Ivonne

05/19/06 at 9:19 pm

Hi Bea,

That’s interesting because here it’s rare to see the white. Glad you like the pasta!

Hi Rorie,

I wonder if the fewer nutrients has to do with the lack of sunlight to encourage development … ah who knows! The pasta’s good that’s all I know!

Hi J,

I just bought the Chez Panisse book and am so glad that I did! Thanks for stopping by!

Hi Geneve,

It’s easy to make and you’ll really like it. Give it a try.

Hi Amy D,

Actually peeling the asparagus wasn’t hard at all. If you have a good vegetable peeler it’s quite easy.

Vernicious Knids

05/20/06 at 12:05 am

Myself, I love aparagus - both white and green - lightly steamed with a dob of butter and loads of cracked black pepper. But it looks like I’ll have to expand my repertoire to include these delightful recipes! Thanks for the inspiration Ivonne!

SilverSara

05/20/06 at 1:46 pm

Ivonne! That looks sooooo good - I have to make it! I’m so glad you discovered how much tastier fresh local produce is compared to the year round stuff. Yippee! :)

bron

05/20/06 at 10:28 pm

That pasta looks so inviting, I can’t wait for spring to arrive downunder with all asparagus’ great and small, green, white, purple so I can try all the lovely recipes… YUM!

keiko

05/21/06 at 4:47 pm

Ivonne, the fusilli looks irresistible, great recipe!

Vanessa

05/23/06 at 2:36 pm

Where did you end up finding your asparagus? Too bad that farm didn’t pan out before but I think these look lovely!

Ivonne

05/25/06 at 9:55 pm

Hi VK,

My pleasure … enjoy the recipes!

Hi SilverSara,

I couldn’t agree with you more.

Ciao Keiko,

Thank you so much and thanks for visiting!

Hi Vanessa,

I found my asparagus at the St. Lawrence Market. The quality of that asparagus is tremendous.

Post a Comment

« Better Late Than Never: Day Without Food Blogs
A Macadamia Kiss For You! »

extras

Magazine Mondays

Click here for more info!

Subscribe

By Email:


By Feed:

RSS   Atom

before you go...