Marian Platt

Spring is a very special

time in the Northwest. There's new growth and a rush of color everywhere you look - the alpine meadows in the mountains, the wildflowers on the prairies and in the woods, the flowering orchards and in our own backyards.

And there's spring's special treat - the first tender stalks of fresh green asparagus poke up in our asparagus beds. With its delicate and distinctive flavor and sweet crunch, asparagus heralds

the new season every bit as much as do the daffodils.

Asparagus is one of nature's most perfect, most elegant, most versatile of vegetables and it has been enjoyed since early civilization. The Egyptians offered it to their gods. The Greeks prized it as an aphrodisiac. Monet immortalized it on canvas. Louis XIV made a nobleman of a gardener for discovering how to grow it year-round.

Besides symbolizing epicurean eating, its slender stalks are an excellent source of vitamins A, B-complex, C and E, and the minerals potassium, zinc and phosphorus.

When purchasing asparagus, some think that pencil-thin stalks are the best whereas others insist that a size approximating a fat crayon is preferable. For sure, one should look for firm spears with straight stalks, smooth skins, a bright green color and compact, pointed tips.

The stalks should snap rather than bend. The tips should be fairly tightly closed. One should only pick those stems that are "as smooth and plump as a baby's bottom."

Roasting vegetables has become a favorite method of many these days and here's a recipe for ROASTED ASPARAGUS WITH PARMESAN - Trim 1 pound fresh asparagus, snapping off tough ends. Drizzle 1 tablespoon olive oil over the center of a rimmed baking sheet; spread asparagus evenly in the pan, in a single layer. Drizzle with 1 tablespoon olive oil; sprinkle with salt and black pepper. Roast in a preheated 450-degree oven 5 minutes for crisp-tender asparagus,

8 minutes for softer asparagus. Transfer asparagus to a serving dish; sprinkle with grated Parmesan cheese and serve immediately to four.

For a change, make a spring soup for one of these chilly evenings. Melt 4 tablespoons butter in a pot; stir in 2 cups diced carrots and cook 5-7 minutes, until crisp-tender. Add 6 cups chicken stock; stir in 2 cups thinly diagonally sliced asparagus, 1/2 cup thinly sliced scallions and 1-2 cups frozen peas. Cover and simmer 5 minutes; stir in 1/4 cup minced parsley, salt and pepper to taste, and serve.

Asparagus is very versatile and choices are abundant for serving it hot or cold, with sauces, in a tart, au gratin, in a stir-fry, as an omelet filling or with scrambled eggs. My favorite way is to simply steam it, just a little beyond al dente, and serve it with melted butter, a sprinkling of fresh lemon pepper and a splash of fresh lemon juice.

It makes a beautiful spring appetizer -



ASPARAGUS, BRIE AND PARMA HAM CROSTINI

12 fresh asparagus spears

2 tablespoons olive oil, divided

1/8 teaspoon each salt and pepper

12 slices French bread baguette (1/2-inch thick)

3 thin slices prosciutto or deli ham, cut into thin strips

6 ounces Brie cheese, cut into 12 slices

Cut asparagus tips into 2-inch lengths. Place tips in a 15- x 10- x 1-inch baking pan lined with foil. Drizzle with 1 teaspoon oil and toss to coat. Sprinkle with salt and pepper. Bake in a preheated 425-degree oven 10-15 minutes or until crisp-tender.

Brush baguette slices on both sides with remaining oil. Place on a baking sheet; broil 1-2 minutes on each side or until toasted.

Top each slice with asparagus, prosciutto and cheese; broil 3-4 inches from heat 2-3 minutes or until cheese melts.

Makes 2 dozen.



Marian Platt can be reached at 683-4691 or

mlplatt@olypen.com.

Copyright Marian Platt, Sequim, 2010