April Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in April. You can find all of the recipes from that newsletter by clicking on the Recipe label.)

April is the beginning of asparagus season. One of the keys to serving great asparagus is knowing how to choose the best bunch. When you are browsing in the store or the farmer’s market, the first thing to look at is the tips of the asparagus. The leaves should be tight to the stalks and not showing any signs of wilting or drying out.

Next, look at the size of the stalks. I prefer them to be thin, about the diameter of a pencil. If they are thicker than that, you will need to get rid of the woody end. That’s easy, hold the middle of the stalk in one hand and the very end of the woody end in the other, and break it. The stalk will break at just the right place for each piece.

While steaming is the traditional method of preparing asparagus, I prefer using high, dry heat. The best source of that heat is from your grill, but using the broiler or roasting in a hot oven also works. The high heat caramelizes some of the sugars, which always results in more complex flavors in any food. All you need to do is coat the asparagus with olive oil, put them on the grill and turn frequently, cook until the stalks have browned, and top with fresh lemon juice, salt, and pepper right before serving.