Do you snap or cut? Peel or shave? The start of the asparagus season often ignites debate between cooks about whether it’s better to cut off the woody ends (gives a neat finish) or snap them (feels satisfying, but has high potential for wastage). Others claim using a vegetable peeler or sharp knife to shave off any tough, stringy bits is a better option.
Personally, I think it depends on the asparagus; spears as fat as your fingers are likely to have woodier ends, while the very slender ones will need the tiniest of trims. Any ends you do trim off can be used in vegetable stock or – according to Love Food Hate Waste, because I haven’t tried this one myself – turned into asparagus stalk pesto.
If you’re challenged in the kitchen equipment stakes and don’t have a deep pot (or steamer insert) to cook the asparagus standing up, try cooking them in one layer in a deep frying pan instead.
ASPARAGUS WITH MUSTARD CREME FRAICHE
This is a fast way to dress up asparagus, whether you’re serving it as a side dish for four or a main course for two. The sauce can be made in advance and stored, covered, in the fridge for up to three days.
- 500g fresh asparagus, ends trimmed
- For the creme fraiche sauce:
- 1 small clove garlic, peeled and crushed to a paste with ½ tsp salt
- 1 generous tsp Dijon mustard
- Finely grated zest of 1 lemon and 1 tsp freshly squeezed juice
- ½ cup creme fraiche
- Freshly ground black pepper, to taste
Cook the asparagus in lightly salted boiling water until al dente – about 5-6 minutes for spears of medium thickness (skinny ones will be done in 3-4 minutes and their thicker compatriots will need 6-7 minutes).
While the asparagus is cooking, put the crushed garlic, mustard, lemon zest and juice in a small bowl. Mix well, then fold in the creme fraiche. Season to taste with black pepper.
Drain the asparagus and divide between two (or four) plates. Serve with a generous spoonful of the sauce.
TIP: This also works if you want to eat the asparagus cold: just cook the asparagus until al dente, then drain immediately under cold running water. When the asparagus is cold, wrap it loosely in a clean, dry tea towel and store in the fridge until ready to serve.
Lucy, I always like my asparagus spears to be the same length, so I trim the bare minimum off the shorter ones and cut the longer ones to match. I can’t help it! Your sauce sounds wonderful! I’m definitely going to make it next time I have asparagus. Pinning!