Asparagus

With an earthy note, asparagus works for roasting and steaming.

Flavor

How to use it

Roast for Deeper Flavors. Roasting causes Maillard reactions, adding deep flavors and some caramelization.

Steam for Tenderness. Steaming keeps it green, softens fibers, and maintains a mild taste.

Common mistakes

• Overheating makes it mushy by degrading cellulose.
• Tough ends from leaving lignin.

What goes with asparagus

• Egg. A runny yolk acts as a sauce for asparagus, coating its grassy flavor in richness.
• Lemon. Lemon's acidity heightens asparagus's green flavors.
• Salmon. Asparagus's green, fresh flavor cuts the oiliness of roasted salmon.
• Butter. Butter's fat coats and highlights asparagus's crisp texture.
• Parmesan. Parmesan's umami contrasts with asparagus's green notes.
• Olive oil. Olive oil's fat carries asparagus's aroma compounds.
• Sesame Seed. Toasted sesame adds nutty crunch to steamed or blanched asparagus.
• Shallot. Shallot's mild sweetness suits asparagus without overpowering it.

Try tonight

• Grill with lemon and garlic.
• Add to pasta with parmesan.
• Serve steamed with hollandaise sauce.

Storage

Keep in refrigerated in a loose plastic bag or standing in water for better hydration.