Asparagus at Lake Forest Park Farmers Market on Opening Day, May 12

Asparagus from Washington will be abundant at the Lake Forest Park Farmers Market starting Mother’s Day, May 12, 2013.

Asparagus has been cultivated for thousands of years. It was cultivated in Egypt, Turkey and Italy more than 3000 years ago. Eaten in Europe in the 15th century, it was brought to North America by the settlers.

Every bit of asparagus comes from a plant that is at least three years old. The first three years of cultivation, the stem is removed to enhance the asparagus plant. When the plant is mature, there are about 90 days when fresh delicious Washington state asparagus is in season.

The Washington Asparagus Council (who knew?) has suggestions for buying the best of the crop.

Picking the Best Asparagus

Look for firm, straight uniformly sized spears with close compact tips. The stalks should be crisp.

Asparagus should be bright green and the stalks should bend just a bit.

Just a little olive oil and a turn on the grill

You can cook asparagus many different ways.

• Boiling: Cook the asparagus in boiling water for about 5-6 minutes.
• Steaming: Steam asparagus with an inch or so of water. Put the asparagus in a steamer, cover and cook for 5-6 minutes.
• Microwaving; You can also microwave asparagus. You can wrap 3-5 of the spears in a damp paper towel and microwave at 100% power for 4-7 minutes. You can also put them in a dish with ¼ cup water and microwave them. For larger amounts place 1 pound asparagus and 1 tablespoon water in glass baking dish. Cover with vented plastic wrap. Microwave on High 2 minutes; rearrange spears and microwave 2 to 3 minutes longer.
• Roasting : Preheat oven to 450 degrees. Spread 1 pound asparagus in a jelly-roll pan. Drizzle with a spoonful of olive oil and roast 12 to 14 minutes or until lightly browned and tender. Shake pan halfway through.
• Sautéing:  In nonstick large skillet, heat 1 teaspoon butter and 2 tablespoons water over medium-high heat until butter melts. Add asparagus and cover; reduce heat to medium and cook 4 minutes. Increase to medium-high; cook, uncovered, 3 to 4 minutes or until asparagus is tender and liquid evaporates.
• Grilling:  Just put a little olive oil on the asparagus and drop on the grill, turn once or twice.  Grilling brings out a great flavor.

Asparagus can dry out, that is why they are often sold with the ends of the spears in water.  When you are ready to prepare them rinse in cool water and snap off the bottom of each spear.

It is always best to cook your asparagus right away, but if you are not using it the same day you purchased it, take off any bands and place the stalks in a cup of water.

Get your taste buds ready for Farmers market Asparagus!