Brook Katz's Recipes

Springtime article

Springtime in Maui, ah, the birds are singing. The mangoes are growing fat and big on the trees, and the Jacaranda trees, with their purple flowers, are blooming everywhere. The temperature changes are subtle here, so we have to rely on many other signs to tell us what time of year it is.

One of my favorite signs are the young tender spears of asparagus that start to appear everywhere this time of year. They are so sweet and good! Regardless of your preference for thick or thin stalks (I prefer the thin ones myself), make sure the stalks are firm and fresh. The sugar in the plant quickly converts to starch after harvesting, causing more of a bitter flavor and a stringy texture. Choose straight, firm, deep green stalks, with tight firm dry tips. Ridges in the stems and a dull green color are an indication of old age. The stalks should not be limp or too dried out. Select stalks of uniform thickness for more control in your cooking. Never wash asparagus before storing it. It is also not good to soak it. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover the asparagus with plastic wrap and store it in the refrigerator for several days. (Try to use it while it's fresh.)

Asparagus is a no fat delicious food that is high in many nutrients including vitamins C & A, and folate. A single portion of 5-6 spears is only about 25 calories, but has 8% fiber. So eat up and enjoy seconds on this springtime favorite.

There are a number of ways to prepare asparagus. You can steam it, blanch it, boil it, eat it raw, roast it, broil it, bake it, you name it, but never, never overcook it!

Below is a lovely springtime recipe for a wonderful consommé that can be served as a luncheon favorite or to begin your evening dinner party.

Hawaiian Asparagus Consommé

Ingredients:
1 1/2 lbs. Fresh asparagus - bottoms trimmed and cut to 2 " lengths
6 cups filtered water
1 large onion - chopped
2 green onions - chopped
1 Tbsp. Olive oil
1/2 cup cooked jasmine or white rice
Sea salt and fresh black pepper to taste
Lemon juice for topping
1/2 cup macadamia nuts - chopped and roasted

Preperation:
Separate the tips from the stalk segments. In a large stockpot, place 5 cups of water and bring to a boil. Add the asparagus tips only and blanch them for 1 minute in the boiling water. With a slotted spoon, remove them and rinse them with cool water, drain well and set them aside. Add the remaining stalks to the water, cover, reduce heat and simmer for 15 minutes. While it's simmering, heat the oil in a skillet and add the onions. Sauté the onions till they become clear, and add the rice, stirring constantly for about 1 minute. Add 2 cups of the stock with the asparagus stems in a blender and 1/2 the onion, mix and blend till creamy. Repeat this step again with the other 1/2 of the onion, mix, adding it all back into the stockpot. Add the remaining water, salt and pepper to taste. Allow it to cool and chill it slightly. To serve, spoon a portion into a bowl and top with some of the asparagus tips, drizzle a little lemon juice on top, and then sprinkle with some roasted macadamia nuts and serve with a nice tossed salad and some garlic toast. It's great for a warm spring afternoon.
Makes 4-6 servings
Bon Appetite!