Spring Vegetables: Asparagus and Artichokes

From that last blow of winter on Monday, and perhaps another storm tonight, you may not have guessed that it was actually the first day of spring.

Snow-covered crocuses are not the best way to greet the arrival of the season, but March is like that. Fussy, indecisive, finicky. March can be a beacon after a long winter (sound familiar?) or a bear when it comes to planning your day.  But we all can agree that March means spring, and with spring comes a new crop of vegetables.

Lately, I’ve been thinking about asparagus. After checking several markets around town, in Commerce Park has the best-looking of the bunch, and a good price at $2.99 per pound. on High Ridge Road has nice looking asparagus, too, but you’ll shell out $7.99 per pound.  The Fresh on High Ridge Road is offering them for $1.99 per pound.

A member of the lily family, asparagus can grow up to 10 inches in a 24-hour period.  The plant is actually a crown from which the spears grow. They like sandy soil and last for about 6-7 weeks during the spring and early summer. They are an excellent source of potassium, folic acid, fiber and vitamins A, B6 and C. 

Asparagus can be prepared so many ways — in soups, in an omelet or frittata, in a risotto, or simply steamed and served with sauce. My favorite is the latter, with a good-sized spoonful of Hollandaise sauce. 

The prep work with asparagus can go from one second (lop off the woody ends) to more time-consuming (peel off the outer skins). I prefer eating as much of the spear as possible, so while it does take time to prepare asparagus, I find it’s worth it.  The spears are incredibly tender.  I snip off about two inches from the end, then with a vegetable peeler I peel away the outer skins. 

A good tip: save those outer skins and use them in a vegetable stock. 

Also on my mind these days are artichokes. I have distinct childhood memories of peeling the outer leaves, slipping them between my teeth, and pulling away the artichoke meat. Again, like asparagus, this was served with Hollandaise. 

As a child, I always found artichokes to be a “fun food." I got to eat with my fingers, have a yummy, buttery sauce, and in the end, after all that work with the leaves, I was rewarded with a nutty, soft, artichoke heart. 

Boiled artichokes are easy to prepare. Simply cut off the stem so that the artichoke is level, tear off the small bottom leaves, and place in a large pot of salted boiling water. After simmering for 45 minutes, the artichoke is ready. 

Getting to the heart is a process. But as mentioned, it’s fun. Once you arrive at the choke – the thin, yellow fuzzy leaves in the center – discard them. The easy way is to take a spoon and gently scoop out the choke. What you are left with is the heart.  Eat it plain, or dunk it in sauce or butter. It’s quite a treat!

Most of the artichokes grown in the United States come from California, where the coastal climate in the center of the state offers cool, temperate growing conditions.  It is an extremely labor-intensive crop, as harvesting is done completely by hand.  Artichokes are packed with magnesium, vitamin C and fiber.

I found artichokes for $2 each at A&P Fresh on High Ridge Road, but almost all of the grocery stores in town have them now.

Now onto the sauce. In my opinion, nothing goes better with these spring vegetables than Hollandaise. Lemony, buttery, decadently rich, hollandaise is a dieter’s nemesis.  In moderation – or only once a year in the spring – don’t feel too guilty.  It is quite a treat.

The following recipe is my mother’s. It’s thinner than what you might be used to over Eggs Benedict, but it’s just as tasty. Rather than using a double boiler, my mother always made hers in the blender. She found this method was ultra easy, and the sauce never curdled or broke.

Blender Hollandaise Sauce

makes one cup

6 egg yolks
4 T lemon juice
1/2 tsp salt
pinch of cayenne pepper
2 sticks butter, melted

Add the egg yolks, lemon juice, salt and cayenne to a blender and blend on low speed until mixed.  Still on low speed, gradually add the butter until the sauce comes together.  Keep warm until ready to serve.