Asparagus Recipes

Asparagus recipes use lovely green spears that have been cultivated as a food for millenia. The name was corrupted to 'sparrow grass' in Britain and often shortened to 'grass'. In fact, you can find asparagus recipes for 'grass' in some of the older British cookbooks of the 18th century.

Select asparagus with plump, firm shoots. If it has been sitting on display for too long, it will begin to dry out, which is visible as a wrinkling or collapsing of the stalk.

To prepare for cooking, snap off the hard ends. This has to be done by hand, not with a knife, since you will need to feel where the stalk becomes hard and firm. The hard part of the stalk will be woody and tough when cooked. The stalk will naturally 'snap' at the point the stalk becomes tough.

This vegetable should be cooked as briefly as possible. The Romans, known for the speed with which their armies moved, had a saying that meant a brief period of time, around a quarter of an hour - 'as long as it takes asparagus to cook'.

Boil asparagus until the skin is easily pierced with a fork and then remove from the water to prevent it from becoming mushy. If you want to serve an asparagus recipe cold, cook for even less time and remove while it is still crisp-tender.

Serve with butter or hollandaise sauce, or any mild, light sauce that will not overpower the shoots' delicate flavor.

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