It's that time of the year again. It's what truly marks the turning of another year for me, rather than any holiday: asparagus season. One of the very few truly seasonal foods which you still can't buy throughout the year. As a child, I never understood why my parents were so fond of asparagus. It didn't taste bad, but I found it difficult to eat and I just didn't get what all the fuss was about. Especially since we always had so many asparagus dinners that by the end of the season I was truly glad it was over. I guess even they were as well – until the next year, that is. Over the years, however, I grew to love it, so I'm a bit surprised that I've never met a student who cooks asparagus at home. It's easier than you think, if you follow this trick: use the green ones. There are three common types of asparagus: white, green and something that comes in cans or jars. Ignore the last one. It's a disgrace and doesn't deserve the name. White asparagus is the most common type, but it's hard work to prepare and takes longer to cook, so the green one is the best to start with.
You don't have to peel green asparagus, so really all you have to do is buy it as fresh as possible, clean it, cut off the dry end and cook it. You’ll know that asparagus is fresh when it's firm and the ends are not too dry. They certainly shouldn't be starting to crack open. You can keep it in the fridge for up to three days (wrapped in a damp towel), but the fresher the better. Also, asparagus is heavily influenced by the soil it grows in, so it’s well worth shopping around to see where in the region you can get the best one.
Green asparagus can be cooked as well as fried or sautéed. Cooking should take 7 to 12 minutes, frying or sautéing even less. Of course, you can also combine the techniques. For example, throw some green asparagus (about 250g) into boiling water for only 3 to 4 minutes, then let it dry again. In a pan, cook a spring onion with a bit of butter for a few minutes at medium heat, but don't let it brown. Add 250g of sugar peas (peultjes), cook them for a few more minutes and add the asparagus. Season with salt and pepper, increase the heat and keep on frying until they’re done (maybe 5 minutes). Add some fresh herbs (e.g. chives) and grated Parmesan, and you're done.