Sure Sign Of Spring? Asparagus!

You know it's spring when asparagus starts to arrive at the market. It's considered the first sign of spring in the culinary world.

And who better to show Early Show viewers everything they need to know about buying and preparing it on the first day of spring Friday than Lidia Bastianich, author of "Lidia's Italy" and host of the PBS cooking show by the same name.

Although it's available year-round now, this is truly the season for this fresh-from-the-field favorite.

Lidia remembers foraging for wild asparagus as a kid, so the vegetable is also tied very closely to springtime for her.

Although green is the most common asparagus color, it also comes in white and purple. The French are big fans of white asparagus, which is grown in the dark to keep it white. Purple asparagus is pretty, but it turns green when you cook it. Lidia's favorite is the traditional green, because she feels it has the most vibrant asparagus flavor.

When shopping for asparagus, look for spears that snap, don't bend, and have a nice, tight head. Both of these characteristics are clues that the vegetable is fresh, fresh, fresh.

You'll also notice that some spears are plump, while others are quite skinny. One isn't better than the other; it just depends which you prefer. Obviously, the thicker the asparagus, the longer it will take to cook, so adjust any recipes accordingly.

Once you buy the asparagus and bring it home, you can keep it fresh in the fridge for up to a week. Simply stand the stalks up in a glass with a few inches of water in the bottom, as you would a vase of flowers. Put a plastic bag over the top to help trap the moisture, and you'll be all set.

Before you cook with your asparagus, you need to prep it. Snap off the tough part of the vegetable at the bottom of the stock. Lidia also suggests peeling the bottom of the stalk down a bit with a vegetable peeler, so the whole spear is a uniform size. That will ensure that it cooks evenly.

RECIPES

Asparagi Uova per Merenda

Asparagus and Eggs for Brunch

Serves 4

Merenda (which goes by the same name in Spanish) is a late-morning meal eaten mostly by the contadini (farmers) who have been working with the land since early morning. In springtime in Istria, we'd often make this dish with the slenderest wild asparagus spears, and if any grow near where you live, I think you'll find them a little tastier than the earliest cultivated spears.

1 pound pencil-thin asparagus
2 bunches of scallions
2 tablespoons olive oil
Salt and freshly ground pepper to taste
8 eggs

Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 1-1/2-2 inch lengths. In a heavy skillet, sauté the asparagus spears in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium hear, stirring occasionally, until asparagus is tender but still firm, about 3 minutes.

In the meantime clean the scallions, discard 1/3 from the tops and cut the scallions in small rounds. Add to the asparagus and cook an additional 5 minutes over low flame.
Beat the eggs lightly in a bowl, with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the texture desired, and serve immediately with grilled bread or toast.

For more recipes, go to Page 2.

Skillet Asparagus

1-1/2 pounds fresh asparagus, trimmed and peeled
4 ounces (1 stick) butter
1/2 teaspoon salt
1/3 cup freshly grated Parmigiano-Reggiano or Grana Padano

Snap off the hard stubs at the bottom of the asparagus stalks - they'll break naturally at the right point . With a vegetable peeler, shave off the skin from the bottom 3-inches or so each stalk so they cook evenly.

Melt the butter in the skillet over medium heat. When it is just starting to bubble, lay the spears in the pan in a single layer, sprinkle with salt, and shake to roll the asparagus and coat them fully in butter.

Cover the pan and let the spears cook and steam for 4 to 5 minutes (or more, if they are very thick), shaking them around now and then.

Uncover and continue to cook another 4 minutes or so. Remove the asparagus. The butter left in the pan should be starting to color; if not, cook a bit more, and when browning starts, swirl the pan to spread the color.
Remove from the heat, and scatter the cheese around in the hot pan, swirling again to blend it into the browned butter. Pour the sauce over the asparagus and serve immediately.

Scallion and Asparagus Salad

Yield: 6 servings

1-1/2 pounds fresh asparagus
3/4 pound scallions
1-1/2 teaspoons salt or more if needed
3-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red wine vinegar
Freshly ground pepper to taste
3 hard-boiled eggs, peeled

Cooking the Vegetables
Snap off the hard stubs at the bottom of the asparagus stalks - they'll break naturally at the right point . With a vegetable peeler, shave off the skin from the bottom 3-inches or so each stalk so they cook evenly.

Trim the root end of the scallions and the wilted ends of the green leaves. Peel off the loose layers at the white end, too, so the scallions are all tight, trim, and about 6-inches long.

In a wide deep skillet bring one quart of water (or enough to cover the vegetables) to a boil and add the asparagus and scallions.

Adjust the heat to maintain a bubbling boil and poach the asparagus, uncovered, for about 6 minutes, or more, until they are tender but not falling apart and cooked through but not mushy. To check doneness, pick up a spear in the middle with tongs: it should be a little droopy, but not collapsing.

As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels and pat dry.

Making the Salad
Slice the asparagus and the scallions into 1-inch lengths and pile them loosely in a mixing bowl. Drizzle over the oil and vinegar over, sprinkle on ½ of the teaspoon salt and several grinds of black pepper. Toss well but don't break up the vegetables.
Quarter the eggs into wedges and slice each wedge into 2 or 3 pieces; scatter these in the bowl and fold in with the vegetables. Taste and adjust the dressing. Chill the salad briefly , then arrange it on a serving platter or on salad plates.

ASPARAGUS AND RICE SOUP

Minestra di asparagi e risi

Makes about 3 quarts of soup, serving 8

1-1/2 pounds fresh asparagus spears
1/2 cup extra-virgin olive oil plus more for serving
4 plump garlic cloves, crushed and peeled
2 cups potatoes, peeled and cut in ½-inch cubes
3 cups chopped leek, ¼-inch white and green pieces
5 quarts water
2 bay leaves
1 tablespoon coarse sea salt or kosher salt plus more to taste
1 cup Arborio rice
Freshly ground black pepper to taste
1 cup freshly grated Parmigiano-Reggiano or Grana Padano

Rinse the asparagus and snap off the tough bottom stubs. Slice the spears crosswise into 1/3-inch chunks, including tips.

Pour 1/3 cup of olive oil into the pot, drop in the crushed garlic and turn on a medium-high flame. Golden the garlic for a minute or 2, just until fragrant and lightly colored, and stir the potato cubes in the hot oil. Cook, stirring now and then, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4 or 5 minutes. Stir in the chopped leeks and cook until softened and sizzling, 3 or 4 minutes more.

Pour the 5 quarts water into the pot, drop in the bay leaves and tablespoon salt, and stir well, scraping up any crusty potatoes on the bottom. Cover and bring to the boil over high heat. Stir in all the cut asparagus, return to the boil and adjust heat to keep the broth bubbling steadily and slowly reducing.

Cook uncovered for about 1-1/2 hours, stirring occasionally, until the soup volume is reduced by almost 1/3 and the broth is full of flavor-tasting is the way to test for doneness. Stir in the rice, return to the boil and cook for 10 minutes, until the grains are al dente, then turn off the heat.
Season with freshly ground black pepper and more salt to taste. Stir in 2 tablespoons fresh olive oil and ½ cup grated cheese. Serve immediately in warm bowls, with more cheese and oil at the table.