What We’re Cooking With Now: Asparagus
Mar 27

What We’re Cooking With Now: Asparagus

By Dana Patton, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.


Why: Asparagus is a good source of vitamin K and has anti-inflammatory and anti-oxidant benefits.

Shopping Tip: Stalks should be rounded and neither fat nor twisted. Look for firm, thin stems with tips that are closed and deep-green.

Preparation: Cut off and discard the bottom harder part of the stalk. If the stalks are larger you can peel the tough outer skin off the lower portion of the stalk. Asparagus is good grilled, steamed or sautéed. Cook until a fork will pierce the skin. 

Recipe: White Bean, Potato and Asparagus Salad

1 lb. red-skin potatoes, scrubbed and cut into ½” pieces
½ lb. asparagus, trimmed and cut into ½” pieces
2 Tbsp. brown rice vinegar
2 Tbsp. Dijon mustard
2 cloves garlic, peeled and minced
Salt and pepper to taste
15 oz. can navy beans, drained and rinsed
8 green onions, thinly sliced
3 Tbsp. chives, minced

Steam potatoes in a double boiler or steamer basket for 10 minutes or until tender, adding the asparagus for the last 3 minutes. Combine brown rice vinegar, mustard, garlic, salt and pepper in a large bowl and whisk well. Add warm potatoes, asparagus, beans, green onions and chives. Mix well, taste, and adjust seasoning if needed.