Humble Holland Asparagus

Today I learned to cook with asparagus. Not just any thinly stalked asparagus; the real deal – big, hefty, turgid spears and shoots straight from Holland: the mighty white asparagus which is grown beneath the soil, and cut just as the tips emerge, by farmers in Alsace, Belgium, Holland and Germany.

Fresh Asparagus: NIKON D3000 Lens AF-S 1.4G f/2.8; Exposure 1/60sec; ISO-200

Also making its debut: the heavenly green asparagus, and most flavorful of all, grown in France’s Rhône Valley among other places. (By the way, the third asparagus type is the Lavender-tipped white asparagus grows in the Veneto region of northern Italy and select parts of France, such as the Loire Valley).

Cooked Asparagus: NIKON D3000 Lens AF-S 1.4G f/2.8; Exposure 1/60sec; ISO-200

Aspragus is typically prepared by being boiled or steamed.  The French serve asparagus hot and topped with butter, while Italians often serve asparagus cold with a vinaigrette.  Aussies eat them with our fingers!

Asparagus & Olive Oli: NIKON D3000 Lens AF-S 1.4G f/2.8; Exposure 1/60sec; ISO-200

All types pack a nutritional punch, with high levels of vitamins A and C, potassium, iron and calcium, and they’re also diuretic, giving your pee that unmistakable aroma (you know what I’m talking about…!)

Asparagus is an excellent source of folacin, a B vitamin that helps keep circulation strong. Light cooking increases the bioavailability of asparagus’ healthful compounds.

Asparagus in foil: NIKON D3000 Lens AF-S 1.4G f/2.8; Exposure 1/60sec; ISO-200

Asparagus cooks quickly. Toss spears with olive oil, salt and pepper, and then grill for just 2 to 3 minutes. You can make roasted asparagus by cooking oiled and seasoned spears in an open pan in an oven at 450 degrees Fahrenheit for 8 to 10 minutes.

Boiled (for 3-5 minutes) or steamed (4-5 minutes, depending on size) then served as you wish. Sprinkled with sea salt is the bomb! Serve it up with Parmesan shavings and a spritz of lemon juice, or wrapped round with prosciutto. Heaven hold me back!!

Asparagus to the oven: NIKON D3000 Lens AF-S 1.4G f/2.8; Exposure 1/60sec; ISO-200

The dish of the day, below: Green asparagus gratin with a white asparagus salad & candied tomatoes. Ingredients needed: green and white asparagus, plum tomatoes, parmigiano reggiano grated, olive oil, thyme, basil, taggiasca olives and cherry tomatoes. Suffice to say, this dish had me licking my lips!

Asparagus Gratin: NIKON D3000 Lens AF-S 1.4G f/2.8; Exposure 1/60sec; ISO-200