Asparagus: The King of Spring

From the desk of Chef Todd Heberlein

My favorite memory of this celebrity vegetable was here, ten years ago.  Al Volante was walking around with a bunch of asparagus, handing out spears to the staff.  “You don’t even need to cook them they are so good” he would say.  And he was right.  So, every year, with a nod to the farm patriarch, I do the same thing with every new member of the kitchen. It brings a smile to my face when eyebrows go up and a smile forms.  Thank you, Mr. Volante.

With every ingredient for me, it’s important to understand as much as possible about it. It helps me figure out the best way to prepare an ingredient for a dish.  Eating asparagus raw is magnificent and you can gain a new respect for this former member of the lily family (asparagus is so awesome, it now has its own family)!

I find that I eat it raw almost as much as cooked. Raw asparagus is great with peas, radishes, salt, and a little drizzle of EVOO.  Or I’ll throw it into a dish for the last minute of cooking, so it stays crisp and delicious.

Cooked… well… I do have my favorite way.  Simply grilled with a modest sprinkling of shaved Parmesan and a squeeze of lemon.  Perfection.

And such variety! Fat, skinny, green, purple, white, so many choices. But one choice is most important: fresh is best.  Wait hungry reader, I’m not saying don’t eat it all year, I just mean to take advantage of what is growing RIGHT NOW.  Then maybe add it to the garden next year.  As asparagus is such a celebrity, you’ll have to wait three years before the first spear finally makes its entrance.  But boy howdy, it’s worth it!

– VF Chef

For more of Chef Todd’s musings, follow him on social media @vf_chef. While you’re at it, follow @volantefarms for new products, updates, and farm happenings!