Fresh asparagus, purchased close to its growing area, tastes vastly different than the bunches sold most of the year at the supermarket. Local asparagus tastes sweeter, greener, and richer, even with a superior crisp snap.
For the next couple of weeks, we plan to eat our fill of the local deep green and purple varieties in everything from salads to stir-fries, soups and sides.
Recent travel in northern Spain and Madrid, with their undying adoration for white asparagus, inspire our asparagus dishes this spring. There, the thick creamy white spears are popular as a tapas treat on slices of bread and in all manner of salads. When white asparagus is available in my markets, I scoop it up.
Cooking asparagus with high heat adds a lovely browned flavor, which complements their herby flavor. While I do love the flavor of grilled asparagus, it’s troublesome to grill them—it’s too thin and falls through the grill grates; added oil causes flare-ups.
Broiling asparagus on a shallow pan solves the cooking problems beautifully. Medium-thick spears cook in less than 5 minutes and come out bright with a few golden spots, crisp-tender and moist. The trick is to stay close by while they cook to prevent overcooking the precious tips. (The same rule applies to any asparagus cooking method—be careful not to overcook!)
Broiled asparagus can be enjoyed hot or at room temperature dressed with a homemade vinaigrette. Chop it and add to pastas, scrambled eggs, even over a pizza.
Purple, white or green, asparagus pairs beautifully with salty, tangy Spanish ham (jamon) or Italian prosciutto. Pile the asparagus on toasted bread before topping with slivers of the ham and a generous sprinkling of grated cheese. You can top the toasts with a poached or fried egg for a light supper or brunch dish.
Basic Broiled Asparagus
Makes 4 servings
Ingredients
