Asparagus is one of the first seasonal vegetables to hit our grocery stores, heralding the start of the Quebec harvest season. Let’s learn a little more about this delicious vegetable.
Harvest time
Harvest runs from mid-May to the end of June, basically from Mother’s Day to Father’s Day. Unlike most Quebec vegetables, asparagus is a perennial. After harvest, the asparagus plant continues to grow attractive foliage from its tips. In mild temperatures, asparagus can grow up to 15 cm per day, meaning growers sometimes have to harvest twice a day. What’s more, the asparagus is all hand-picked by our valued producers. Think about that the next time you are biting into a fresh spear.
Storage
Asparagus keeps easily for a few days in the fridge wrapped in a vegetable bag. You can also immerse the bottoms in water in a container.
Preparation
- People always wonder whether to peel asparagus not. It’s best to peel large asparagus as they are a little more fibrous, but the key is to remove the hard lower part. To do this, simply hold the base and centre in separate hands, bend it and it will snap in exactly the right place.
- When choosing your asparagus, select similarly sized spears so they will cook evenly.
As for cooking, everyone has their own favourite method:
Raw
I like to make ribbons with a peeler and use them in a salad or as a pizza topping. I recommend this delicious snack made from pickled asparagus ribbons.
Grilled on the BBQ:
Asparagus season kicks off with BBQ season—perfect timing, because grilled asparagus is delicious. Coat with a little oil, salt and pepper, then lay them on the grill. They make a quick and delicious side to your grilled main dishes. After cooking, garnish with shaved Parmesan cheese and a dash of lemon juice.
Steamed or blanched
If you choose the traditional water method, it’s important to salt your water and not overcook the asparagus to maintain its firmness and colour. A good tip for keeping the colour is to immerse them in ice water for a few minutes after blanching.
