University of Vermont

Extension Service

The asparagus plant was not originally found in this region of the country. It seems to have come to New England via the early settlers who brought the roots with them from Europe. Nowadays, we think of it as being from around here, since it is grown in gardens everywhere. And we even consider it one of Vermont’s special vegetables, being among the first to burst out of the ground in the springtime. But the season is short, so Vermont-grown asparagus is quickly gone. Despite a brief season, there are many good reasons to munch on asparagus whether raw or cooked.

The tender spears are high in vitamin A and mildly flavored, so kids might take a liking to them.

Citrus-dressed Asparagus Makes 4 servings Ingredients: 1 pound asparagus 2 teaspoons olive oil 4 teaspoons lemon juice 4 teaspoons orange juice Pinch of cayenne Pepper to taste

Directions:

1. Rinse asparagus and snap off the tough stems.

2. Cut spears into 2-inch pieces.

3. Steam asparagus for about 7 to 10 minutes, or until just tender.

4. While the asparagus is steaming, whisk together the rest of the ingredients in a bowl.

5. When asparagus is done, toss with dressing.

Source: “Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals,”

Pam Kraus, Clarkson Potter, NY, NY, 1996

Tips

• Snap or cut off the bottom end of each spear and discard this woody section before cooking.

• Choose asparagus spears that have a similar thickness to one another so that they will be tender at the same time when cooked.

Complementary Herbs chives parsley tarragon thyme

Asparagus Guacamole Makes 16 servings

Ingredients:

4 cups (1 pound) asparagus, rinsed, trimmed

1 clove garlic, chopped

2 teaspoons lime or lemon juice

1/4 cup canned, chopped green chilies

1/2 teaspoon salt 1/2 teaspoon cumin 2 Tablespoons onion, chopped 1/2 cup tomato, chopped

Directions:

1. Cook asparagus in small amount of water until tender.

2. Drain well and cool thoroughly.

3. In food processor or blender, process asparagus, garlic, lime juice, green chilies, salt, and cumin until mixture is smooth, about 30 seconds.

4. Scrape bowl frequently.

5. Remove from food processor bowl and stir in onion and tomato.

6. Chill thoroughly before serving with tortilla chips, cut vegetables, chicken,

or seafood.

Source: Michigan Asparagus Advisory Board