Volume 12, Issue 052 - March 13, 2007 |
Good Day Chef,
We had grilled asparagus last evening. We grilled it, brushed with a bit of
olive oil and a sprinkle of Montreal Steak Seasoning. It was very tasty. Here
are some tips for selecting and storing asparagus for use in your favorite
recipes!
Selecting Asparagus:
-
Select bright green asparagus with closed,
compact, firm tips.
- If the tips are slightly wilted, freshen them
up by soaking them in cold water.
Storing Asparagus:
-
Keep fresh asparagus moist until you intend to
use it.
-
Keep frozen asparagus in the freezer until you
are ready.
-
Do no defrost before cooking. If the asparagus
defrosts, cook it immediately.
-
Do not refreeze! Make sure you use the asparagus
within eight months.
-
Keep canned asparagus in a cool, dry place.
 Fresh California Asparagus Pizza with Red Bell Pepper, Olive, and Feta
Fresh California asparagus spears bring an extraordinary touch of style to the
humble pizza. This tasty, colorful version, which appeals to vegetarians and
omnivores alike, will win orders - and win at the bottom-line. Serve the best
from the west; your customers will be glad you did!
Makes one 12-inch pizza; 8 slices
Ingredients:
1 twelve-inch unbaked pizza dough shell
2/3 cup (4 ounces) red bell pepper, cut into 1/2-inch squares
1/2 cup (2 ounces) onion, chopped
1/2 cup (4 ounces) chopped Calamata olive
12 ounces standard fresh California asparagus, blanched
3/4 cup (3 ounces) mozzarella, shredded
3/4 cup (3 ounces) feta, crumbled
Preparation:
On dough shell, layer in order, red bell pepper, onion, and olives. Arrange
asparagus spears, tips toward edge, in a pinwheel fashion over other vegetables.
Evenly sprinkle with cheeses. Bake at 500 degrees F until crust and cheese are
lightly browned, about 10 minutes. Cut into 8 wedges.
Source: California
Asparagus Commission
 If
you want to succeed in the food world, you've got to speak the language.
Here at the CIA, we know all the right words.
For more than half a century, The Culinary Institute of
America has been setting the standard for excellence in culinary education.
Our students not only learn how to tantalize the taste buds, but how to
think creatively, problem-solve, and manage others. Whether working in
foodservice, research and development, at magazines, or on television, our
graduates are realizing their dreams. |
Growing - Harvesting
Asparagus is literally the growing shoot of a perennial plant
raised in furrowed fields. Commercial plantings take two or more years to become
established and require much hand labor in all phases.
Asparagus is harvested when the spears emerge in the springtime. Individual
spears are harvested when they are approximately nine inches long with compact,
tight heads and good green color. Each day, workers walk the furrows selecting
choice spears and cutting them individually by hand.
While the harvest season lasts only 60 to 90 days in each traditional production
area, California's wide range of micro-climates allows for fresh asparagus to be
available from January through May. A small amount is also harvested in
September and October.
 Roasted Fresh California Asparagus with Pecorino Romano Cheese
Low on labor and high on flavor, this simple but savory preparation works
equally well as an appetizer or a side dish. When you serve California
asparagus, your customers know you care about quality, which will translate into
better profit margins for you.
Makes 12 servings
Ingredients:
36 each (about 2 1/2 pounds) extra-large California
asparagus, trimmed
olive oil as needed
salt to taste
freshly ground pepper to taste
1 1/8 cups (4 1/2 ounces) Pecorino Romano cheese, freshly grated
1 1/8 cups (2 1/2 ounces) soft, white bread crumbs
lemon wedges for garnish
Preparation:
Per Order:
Brush 3 asparagus spears with olive oil, then season lightly with salt and
pepper. Sprinkle with 1 1/2 tablespoons cheese and 1 1/2 tablespoons
breadcrumbs; lightly drizzle with olive oil. Bake at 500 degrees F until
asparagus is tender-crisp and top is lightly browned, about 10 minutes.
Source: California
Asparagus Commission
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