How to Make Steamed Asparagus & Vinaigrette
Tips for Buying & Steaming Asparagus to Serve Plain or with Dressing
Feb 23, 2008
When the days are occasionally warmer and there are days that remind you what the sun looks like, your spirits may wax optimistic, especially if the price of asparagus has come down. You may yet have to dig your gloves out of the winter drawer, but somehow that’s okay if you can eat fresh asparagus.
Asparagus is another spectacular member of the lily family which includes onion and garlic in addition to all those wonderful and frequently fragrant flowers. Asparagus grows into a fern-like plant, but the asparagus that finds its way into your stores in Spring are the tender immature sprouts.
They grow wild in the salt marshes of the Eastern Mediterranean, where they have been cultivated since ancient times. Medicinal proberties are attributed to various parts of the plant, but you may be happiest with those green shoots, steamed just crisp-tender, then dipped into a good mayonnaise and, if you are feeling especially decadent, dredged in your favorite grating cheese.
Buying Asparagus
Select asparagus that is bright green and crisp. Avoid asparagus whose precious tips have been damaged, or the stalks are discolored or rubbery. Don’t be intimidated by bundles that are wrapped to make you think you have to buy the whole bundle. If the store is selling it by the pound, you get to choose.
Basic Steamed Asparagus
Start with steaming. Roasting and grilling are two other great techniques, but steaming is best where you will use the cooked asparagus as an element in another dish, like the Asparagus Vinaigrette, below.
You Will Need:
- A medium size (10” at least) saucepan with steaming rack and a lid.
- 24 asparagus spears
- Rinse the asparagus spears. Snap off the woody end of the stalk. Grasp the stalk in two hands and bend. It “knows” where to break. Discard the tough ends or save them for soup or another purpose.
- Bring water to boil in the saucepan under the rack. Place the spears on the rack, criss-crossing layers if you’re cooking a large quantity (This aids the circulation of steam and promotes even cooking.) Cover.
- Steam the asparagus until they are just crisp tender when pierced with a fork.
- Remove the rack and the asparagus and run it under cold water long enough to stop the cooking and retain the beautiful bright green color. (This technique is equally effective with steamed green beans or broccoli. Some cooks prefer to plunge the steamed vegetables in ice water.) Set them aside to drain. (If you are preparing Asparagus Vinaigrette, the spears can go straight into the vinaigrette.)
Yield: 4 servings as a side-dish or starter
Asparagus Vinaigrette
You Will Need:
- A food processor or blender makes the vinaigrette process easier, but a mixing bowl and a whisk will also produce good results.
- 24 steamed asparagus spears (see above)
1 1/2 tsp each:
- white wine (or Champagne) vinegar
- good quality Dijon mustard
- finely chopped shallots or scallions
- finely chopped parsley for garnish
- Sea salt and freshly ground pepper to taste
- 1/4 cup vegetable or peanut oil
- While the asparagus are steaming (or before), place vinegar, mustard, salt and pepper in the food processor (or blender or bowl). Process (or whisk) until well blended.
- With the machine on (or while whisking), pour the oil in a thin stream.
- Stir in the shallots.
- Drain the asparagus spears and arrange them in your serving dish (or individual serving dishes).
- Spoon the sauce over the asparagus. Sprinkle with parsley and serve.
Variations: Lemon juice may be used in place of vinegar. Hard-boiled eggs make a great garnish for asparagus, either in neat slices or finely chopped. Some cherry or grape tomatoes will also add color to your presentation.
For a tasty change of pace try Grilled or Roast Asparagus.
If you love asparagus, you'll want to try:
- Chunky Chicken Soup with Spring Asparagus -or Creamy Chicken and Asparagus Soup with Lemon and Fresh Basil
- Tuna Salad Nicoise with Asparagus and Goat Cheese
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