This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's
Professional Cook Program.
Asparagus is originally from the eastern Mediterranean.
It takes a while to become established in the garden but once it starts to develop shoots it will come up each year and continue to produce for years to come.
The edible part is the spear that the plant produces; from the underground part which is called the crown.
Asparagus grows very quickly and should be harvested every two or three days. Most of the asparagus consumed in North America is grown in California and Mexico.
Asparagus is divided into three groups, the most common being green asparagus. White asparagus has a milder flavour as it is grown without being exposed to the sun. Purple asparagus has a pronounced fruity flavour.
When purchasing asparagus look for plump crisp stems that snap easily when bent, this indicates that the asparagus is still fresh, any stem below where it snaps should be trimmed as it will be dry and stringy.
Also look for stems that are consistent in size as this will assist in cooking them to the same tenderness.
Asparagus does not need to be cooked for very long, the best
method is to steam or stir fry.
It can be used in soups, served hot or cold, with or without
sauces or dressings. It also makes a nice accompaniment to omelettes,
souffls, quiches and pasta dishes.
Asparagus is high in folic acid and a good source of vitamin C.
Asparagus Fritters
Makes six servings
These fritters are perfect for an appetizer or snack; they also make a good base for serving smoked salmon or chicken; for tapas.
Ingredients
10 ml lemon zest, finely grated
1 egg, lightly beaten
60 ml milk
125 ml all-purpose flour
1/2 tsp baking powder
50 ml Ricotta cheese
50 ml Fresh chives, finely sliced
50 ml Fresh dill, chopped finely
400 ml Asparagus, blanched, chopped into 1-inch pieces
Vegetable oil for cooking
1 lemon (cut into wedges for garnishing)
Directions
In medium bowl, mix first six ingredients to make a batter.
Just before frying, fold in chives, dill and asparagus.
Heat heavy-bottomed frying pan with 1/4 inch of oil.
Test drop of batter in oil, if it sizzles, oil is ready.
Using two spoons, drop dollop of batter into oil, pressing down with spatula into a pancake shape.
Serve with lemon wedge and your topping/garnish of choice.
If you do not top with any protein I like to serve with a teaspoon or so of sour cream on top.
