1 vegetable, 5 recipes: asparagus

As a starter or main course, asparagus, the star of spring, invites itself onto our plates. Cooked, raw, roasted, pan-fried or stewed, there is no shortage of cooking options to enhance these shoots, green, white or purple, which go well with all preparations. To inspire you, here are five recipes that feature asparagus.

White and green asparagus: what are the differences?

White and green asparagus belong to the same species, but their color, flavor and texture vary depending on growing methods. Green asparagus is harvested once it has emerged from the ground; it has a stronger taste than white ones. White asparagus is grown underground to protect it from light. Purple asparagus, lightly exposed to the sun, is an intermediate variety between green and white asparagus, with fruity and bitter flavors.

How to choose and store asparagus?

Spring is the ideal time to eat asparagus, the season of which extends from mid-March to mid-June. When purchasing, choose straight asparagus with tight buds and a stem that is firm to the point of being brittle. Avoid those with dry and cracked heels, signs of lack of freshness. Pay attention to the color of the green asparagus which must be colored over three-quarters of its length. Asparagus should be eaten quickly, ideally within three days of purchase and stored in the refrigerator in a cloth, head side up.

Prepare and cook the asparagus

Asparagus is an easy vegetable to cook, it's even child's play. Remember to wash and peel them well to remove the fibrous parts of the stem which can be very unpleasant in the mouth. For simple cooking, immerse the asparagus in a pan of lightly salted boiling water. Cook for about 3 to 5 minutes for thin asparagus and 5 to 7 minutes for thicker asparagus. For a little more flavor, roast or sauté your asparagus in a pan over medium-high heat. Coat them with a little olive oil, add garlic and salt and grill the asparagus for about 5 to 8 minutes, turning regularly for even cooking. They should be tender and lightly toasted. For stewing, use the peelings of your asparagus to cover them in the pan and let them cook over low heat for half an hour. A good way to not waste anything!

Once cooked, asparagus goes well with various seasonings such as butter, lemon, fresh herbs, thyme, rosemary, basil, and even wild garlic (take advantage of it, it's still the season). Iodized flavors also go very well with this vegetable: fatty fish, shellfish, seafood and fish roe reduce the slightly earthy and bitter side of asparagus. In salad, almost raw and crunchy, we add parmesan, and raw vegetables to our asparagus for a delicious and refreshing variation. More classic, asparagus flavors a risotto or a pasta dish very well. A drizzle of olive oil, a dash of lemon, a little parmesan and that's it. In this case, choose cooking in a pan to keep them a little firm. Finally, if you lack inspiration, think about eggs: soft-boiled, grated or in an omelette, they will enhance your asparagus every time.