At Market: Two Minute Asparagus (and West End Market Opening Day)
Yes, I’m still harping on asparagus. For a moment at the market this morning I hesitated, knowing we won’t be in town for the whole week and thinking I might not get to cooking it. And then I caved and bought just one little bunch of perfectly tender little stalks from Black Rock Orchard. What can I say, I’m addicted. And I made a critical discovery to convert the boy from his “I hate asparagus!” conviction one day to, “Actually, I *love* asparagus!” two days later. I recently came across an article suggesting that kids prefer their veggies closer to their natural state — i.e., still crisp. This is certainly true for my son with peas, who still prefers frozen peas over cooked. And we all know that over-cooked mush they call vegetables in school cafeterias are hardly appetizing.
As for my discovery, I was making a potato salad and decided to add asparagus. I didn’t want to use it raw, so I blanched it quickly. The bright green stalks had barely hit my cutting board when the boy snatched one. “Yum!” he exclaimed. I wound up blanching a second batch and serving it straight up for him — and he ate half the plate.
The recipe is below, but first a few highlights from opening weekend at the Alexandria West End Farmers Market:
Recipe: Kid-Approved Two-Minute Asparagus
- 1/2 pound asparagus, ends trimmed
- pinch of sea salt
Instructions: Fill a medium-sized pot about 2/3 full of cold water and bring to a boil over high heat. When boiling, add a pinch of salt and then drop in the asparagus. Cook thicker stalks for just 2 minutes, skinny stalks need just 1 minute. Drain and quickly plunge into a bowl of ice water to ensure stalks stay crisp-tender. Drain again, and serve as is, with an extra pinch of salt and pepper — or refrigerate to add to salads.
Blanching is also the method I use to hoard, er, save asparagus for later in the year. I blanch it for just one minute, then chop into 1-inch pieces. Let them dry, then freeze in a ziploc freezer bag or other freezer container. They won’t be quite the same as fresh asparagus, but work just fine for soup or stir-fry.
Cathy, aka Mrs. Wheelbarrow, recently shared a recipe for pickled asparagus. I may have to make a batch of these for the fridge, too.
Just call me Mrs. Asparagus.
This week I shared some of my favorite family-friendly Washington, DC-area farmers markets on the Washington Post‘s new On Parenting blog. What do your kids like about your local market?