Christine and Martin R-Belanger are growing asparagus in Hunter River. They are located 2km south of Hunter River on Route #13. The farm is on the West side of the road.
The SeaSalt Baker (Robert Pendergast) brought me their asparagus last night. It was so fabulous that I did not even cook it!!!!!
Tips and techniques for Asparagus-
****Thanks to Christine and Martin*****
Nutrients:
Besides being a taste treat, asparagus is also packed with nutrients. Asparagus contains carbohydrates, a very small trace of protein, and only a trace of fat. 250ml of boiled, drained asparagus pieces contain: 8g carbohydrate, 48 calories, 51 mg Vitamin C (a medium orange contains 70 mg Vit. C), 158 RE (retinol equivalents) Vitamin A and 2.9 g dietary fibre.
Buying:
The size of the stalk has no relationship to tenderness. Whether thick or thin, select asparagus with firm, straight stalks. Stalks should be fresh-looking, with closed, compact tips. Open tips are a sign of over maturity. Choose asparagus stalks which show the most green color. On pound of asparagus will make 4 servings.
Storage:
Refrigerate for up to three days by wrapping the base of the stalks in damp paper towels and placing them in a plastic bag. Or stand them in 1 inch of water and cover with a plastic bag.
Preparation:
Brush gently under cold running water to remove sand. Hold spear with both hands and snap off end; the stalk will break at the point where toughness stops. Peeling stalks is a matter of personal preference. Thin stalks shouldn't need peeling, but some cooks peel tough skin from thick stalks.
Cooking:
The trick to good aparagus is not overcooking the spears. Cook asparagus by steaming, boiling, microwaving, oven-roasting, or stir frying.
Steam- asparagus in a tall coffee pot or bottom of a double boiler. Stand the stalks in 2 inches of boiling water, tying them loosely together, if necessary. Cover with top or inverted top of double boiler and cook for 2 minutes until tender-crisp.
Boil- asparagus by laying spears in a wide sauce pan (of very salty water) and cooking for 2-5 minutes or until tender-crisp.
Microwave- asparagus by arranging about 1 lb on a plate. Drizzle with about 2 tbsp water and cover with vented plastic wrap. Microwave at High for 6-8 mins or until tender crisp.
To oven roast- arrange 1 or 2 lbs of asparagus spears in a single layer in a large shallow baking dish. Drizzle with 1 to 2 tbsp vegetable oil and sprinkle with salt and pepper. Bake, uncovered at 500 F (260 c) for 8-10 mins or until tender but still slightly firm.
To stir-fry- cut asparagus into 1 inch pieces and cook in skilled or wok, using equal amounts of butter or oil for 5-7 minutes.
Freezing- prepare the asparagus as you would for cooking, you can use 1 to 2 inch pieces or longer 5 to 6 inch lengthss. Place the asparagus in rapidly boiling water for 2 minutes, then imeediately chill in running water. Drain, pat dry and package in freezer bags, removing air. Asparagus may be stored for up to one year.
Stay tuned for asparagus recipes........
>Robert Pendergast grew up pushing his friday fish dinners onto the ledge of his wooden table. As a child, fish was not an appealing taste or smell, but now he is Mr. Seafood. He handles his products with love, cooks them with passion and highlights the simple flavors found in the creatures living in water. And to top it off....he breathes life into his pen and ink representations.
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