Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Ave., Columbus, Ohio 43210-1295

Selecting, Storing and Serving Ohio Asparagus

HYG-5508-93

Barbara A. Brahm

Asparagus has been cultivated for more than 2000 years. It is a member of the lily family which also includes such plants as onion, garlic and leeks. There are only a few varieties of asparagus and these varieties are of two general types, based on the color of the spears: white and green. The more important group has spears that become dark green in sunlight. Asparagus is available from April through June. For information on varieties, contact your county Extension agent, Agriculture or Horticulture.

Selection

• Asparagus spears should be straight and firm.
• Tips should be compact and pointed.
• Avoid wilted, limp, flat or angular stalks.
• Fat is better than thin in asparagus.
• Assuming all else is the same, a thicker spear has more meaty pulp and will be more tender after cooking.
• An inch or two of tough woody base is normal. It actually helps maintain quality.

Storage

• Asparagus is a highly perishable vegetable, so it needs to be chilled as soon as possible and used quickly.
• If it must be stored, wrap the base ends in a damp paper towel, then place in a plastic bag or stand up in water in a pot or similar container.
• Asparagus loses its sweet flavor quickly if not kept at temperatures below 40 degrees F.
• Flavor deteriorates rapidly at room temperatures.
• Store in the coldest part of the refrigerator; use within a day or two.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only.

• 1 pound of asparagus equals 2-3 servings.
• 1 crate equals 24 pounds or 15-22 pints, canned or frozen.
• 2-1/2 to 4-1/2 pounds asparagus equals 1 quart.

Nutrition

• Asparagus is a good source of vitamins A and C. It is also a fair source of iron.
• Asparagus is low in sodium and is ideal for sodium restricted diets.
• One cup cooked, fresh asparagus provides 35 calories.

Serving

Asparagus has many uses from salads to soups and hot dishes. Before using asparagus, wash the stalks thoroughly, removing scales with a knife if necessary. Cut or break off tough, woody portions. The stalk will snap easily at this point. Scrub with a soft brush to remove sand. Leave stalks whole or cut Chinese style.

When you cook asparagus, do it just before you serve the meal. Young, tender asparagus requires only a short time to cook. Tie the spears together, and stand them upright in a deep pan, filled two-thirds full with boiling water. A coffee pot, or the bottom of a double-boiler is good. Cook uncovered for 5-10 minutes; then cover and let the tips steam for 2-3 minutes. A tent of aluminum foil, or the top of a double boiler turned upside down, makes a good cover.

The secret is to cook asparagus to the tender crisp stage, and serve while the spears are still bright green. Over-cooking, indicated by a change to dull green color, means flavor and vitamin loss.

Asparagus may also be used in combination with other foods for a main dish.

Serving Ideas

• Tender tips make a great choice as a vegetable dipper.
• Use raw or quickly blanch for 2 minutes.
• Cook and butter with salt and pepper.
• Add browned, slivered almonds to buttered, cooked asparagus.
• Vary with a dash of lemon juice or mace or sprinkle with buttered crumbs.
• Season with allspice, dill weed, marjoram, or savory.

Asparagus and Ham Rolls with Cheese Sauce

2 cups milk

1/4 cup flour

1/4 cup butter or margarine

1/2 teaspoon salt Pepper (to taste)

1/2 cup grated cheddar cheese

6 thin slices boiled or baked ham

(18-20 stalks) of cooked asparagus

1/2 cup buttered crumbs*

Make a cheese sauce with milk, flour, butter or margarine, salt, pepper and cheese. Lay 3 or 4 pieces of asparagus on each ham slice. Roll up and fasten with toothpicks. Put in baking dish and cover with cheese sauce. Sprinkle with buttered crumbs. Bake 20 to 25 minutes in moderate oven (375 degrees F). Makes 6 servings. *To make buttered crumbs, mix 1/2 cup dried bread crumbs with 1/4 cup melted butter or margarine.

Fresh Asparagus-Oriental Style

2 pounds fresh asparagus

2 Tbls. salad oil

3 Tbls. water

1 Tbls. cornstarch

1 Tbls. soy sauce

Cut or break off asparagus stalks as far down as they snap easily. Remove scales and wash thoroughly. Cut in very thin diagonal slices, leaving 1-1/2 inch tips. Heat oil in 9-inch skillet. Add asparagus and water. Cover and cook over low heat until asparagus is crisp-tender; about 6 minutes. Blend soy sauce with cornstarch and add to skillet. Stir and cook, uncovered, 2 minutes or until sauce has thickened slightly. Makes 6 servings. For information on preserving asparagus, contact your county office of the Ohio Cooperative Extension Service for Home, Yard & Garden Fact Sheets #5344-91, "Basics for Canning Vegetables;" and #5333-91, "Freezing Vegetables."

Reviewed by: Lydia C. Medeiros, Specialist, Food and Nutrition Robert Precheur, Specialist, Horticulture