Sure Sign Of Spring? Asparagus!

Lidia Bastianich, Of "Lidia's Italy" Fame, Offers Buying, Cooking Tips, And Recipes Using It In Eggs, Soup, Salad, More

(CBS)  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.

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