Asparagus

Pick it!

• Choose firm, closed stalks with green to purplish tips.
• Stems should be smooth and even in color. Avoid dry stem ends and wilted spears.
• Thick or thin stems are both acceptable, similar sizes cook more evenly.
• Trim stems and stand stalks in a glass of 1-2 inches of water.
• Cover with a plastic bag and use within 2-3 days.

Try it!

• Add to salads, pasta dishes, stir-fry or eat cold with dip .
• Key to perfect asparagus is cook briefly.
• Can steam, boil, grill, roast or add to casseroles and salads.
• Cook as soon as possible to avoid flavor and moisture loss.
• To remove ends hold each end and bend until spear breaks in two.
• Tougher bottoms can be saved for soup or stock.

Ingredients

• 1 lb asparagus, trimmed
• 1 t salt
• 1 ½ T extra virgin olive oil
• ½ c fresh mushrooms sliced
• 1 t fresh thyme chopped or ½ t dried
• Freshly ground black pepper to taste

Directions

1. In large skillet bring 2 inches water to boil with salt. Prepare ice water, set aside.
2. Add asparagus to boiling water, cook, 4-5 minutes, until barely tender. Remove spears, place in ice water. Let cool, drain, set aside.
3. In same skillet, heat oil over medium-high heat. Add mushrooms, asparagus, thyme, salt and pepper to taste.
4. Cook until mushrooms are wilted, asparagus is heated through, 3-4 minutes. Serve warm or chilled.