Asparagus was not a childhood favorite I couldn’t get past the smell of the canned stuff. It’s a shame fresh asparagus was not an option back then. Today, however, it’s plentiful, especially during the current California asparagus season. Asparagus is now a favorite of mine, raw or cooked, plain or embellished.

Fortunately in Hawaii, we can get asparagus year-round, supplied by Twin Bridge Farms in Haleiwa.

Asparagus has been cultivated for thousands of years; ancient Greeks and Romans prized it as a rare delicacy. Green, white and purple varieties have had presence on the dinner plate for a long time.

Though we’re accustomed to green asparagus, in many European countries white asparagus is predominant. Its color or lack of it is achieved by withholding light from the stems, covering them with soil as they emerge from the ground.

Asparagus is a "good for you" vegetable with about 4 calories per spear, and plenty of fiber, folate, potassium and vitamin C.

Asparagus spears should be firm and straight, and green with purple highlights. The tips should be compact, not wet and slimy.

The white-cut ends of California-grown asparagus tend to become tough and woody after harvest because of travel time. You’ll probably lose 20 percent or more of its weight after removing the ends. It stands to reason, then, that locally grown asparagus has less waste.

Store asparagus in the refrigerator as you would cut flowers upright with the bottom of the stalks in water, with tops in a plastic bag. It’s best to use it soon after purchase.

To prepare thick asparagus spears (those that are thicker than your little finger), grasp with both hands and bend the spear until it breaks. It will break naturally where the tender part ends; the woody base can be used to flavor soups.

Place the stem on a flat surface and peel it with a vegetable peeler, scraping away the outer fibrous portion.

Thin spears of asparagus do not need peeling as long as they are tender, but a little trimming of the ends may be necessary.

To steam asparagus, place spears on a rack or in a steamer and steam five to eight minutes, depending on the thickness. To boil, plunge spears into boiling water, testing for doneness with the point of a knife.

If you’re serving asparagus warm, drain and transfer to a platter, then serve at once. For a cold preparation, plunge the cooked stems into ice water to halt the cooking process.

When is asparagus cooked? It depends on the size of the stem. The tip of a knife should pierce the spear easily. But some people like it a little crunchy, especially in a stir-fry. Generally, tender, thin spears of asparagus need just a few minutes of cooking time.

Preparation ideas

Warm asparagus with classic hollandaise sauce is an all-time favorite. A good vinaigrette over cold spears alongside sliced tomatoes makes for an attractive salad. Or, a slathering of mayonnaise is a local favorite.

To roast asparagus, lay spears on a baking sheet, drizzle with olive oil and roast in a 425-degree oven until tender and brown.

To grill, drizzle with olive oil and a sprinkling of salt and brown over medium-high fire, turning often. If spears are thin, it’s best to lay several in a row and secure them with two bamboo skewers before placing them on the grill.

Roasted or grilled asparagus needs little embellishment; a drizzle of balsamic vinegar is a good option.

For a light meal, top asparagus with crisp pancetta or bacon bits, shaved Parmesan and a fried or poached egg.

To saute or stir-fry asparagus, remove the tough stems and peel if needed, then slice on the diagonal.

For a stir-fry, you can blanch sliced asparagus for a minute or two; this cuts down on cooking time.

Enjoy asparagus for its delicate and simple flavor, cooked and drizzled with a little melted butter.

Eat your asparagus raw, as part of a fun salad or by pickling a pound

Here are a couple of uncooked preparations of asparagus that make the most of this vegetable. First, a salad with pine nuts and Parmesan; next, pickled asparagus. 

I remember the day I was in a test field of asparagus on Oahu and I was offered a just-picked spear for tasting. 

I’d never eaten asparagus raw before. It was tender, crisp, sweet and delicious, better than I could have imagined.

Use very fresh asparagus for the following recipe, peeling the spears only if very thick. Slice thinly on the diagonal.

Asparagus, Pine Nut and Parmesan Salad

1 pound asparagus
1/3 cup pine nuts
Juice of half a lemon
1/4 cup olive oil
Freshly ground pepper
1/3 cup shredded Parmesan cheese
Salt 

Break off woody ends of asparagus stems; wash and dry well. Cut asparagus into very thin slices on diagonal, starting at bottom end. Leave tips whole. Place in salad bowl.

In small pan, toast pine nuts over medium heat until golden brown. Squeeze lemon over asparagus, pour olive oil over and toss.

Add freshly ground pepper, pine nuts and Parmesan, and mix together. Add salt if needed. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste): 240 calories, 23 g fat, 3.5 g saturated fat, 5 mg cholesterol, 100 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g sugar, 5 g protein

Pickled Asparagus

1 pound asparagus
4 cloves garlic, thinly sliced 
2 cups rice vinegar
1-1/2 cups water
4 tablespoons sugar
2 teaspoons salt

Break off woody ends of asparagus; peel stems if they are thick. Place asparagus and garlic in tall jar.

In saucepan over high heat, combine vinegar, water, sugar and salt. Bring to boil and continue boiling until sugar and salt are dissolved. 

Remove from heat and pour over asparagus. Cool, cover and refrigerate. 

Approximate nutritional analysis, per 1-ounce serving of asparagus: 50 calories, no fat or cholesterol, 250 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g sugar, 1 g protein