STORY AND PHOTOGRAPHS BY NATALIE FINDLAY

The long green, white, or purple stalks of the asparagus plant announce that spring is here and invite us to give thanks to the earth for sprouting such a fascinating vegetable.

It packs in the vitamins and contains protein and fibre as well as antioxidants to help fight off chronic inflammation and disease.

Asparagus takes three years before it is mature enough to eat. Once it reaches maturity, it grows like a weed. In the right conditions, asparagus has been measured to grow up to 25 cm within a 24-hour period!

If you’re not growing your own, how do you select the best asparagus spears for eating?

Look for firm, bright coloured spears with tight tips.

To keep them fresh for up to 1 week, trim the ends and place them upright in a drinking glass with 2 to 5 cm of water in the bottom. Or wrap the ends of the stalks in damp paper towel and place in an unsealed plastic bag and place in the fridge.

To prepare these beauties for their big show, gently rinse them, then trim or break away the tough ends. If the stalks seem like they might be woody, use a vegetable peeler and remove the outer skin.

While asparagus stalks are delicious steamed, sautéed, roasted, grilled and baked, they can also be enjoyed raw. Slice asparagus into paper-thin pieces using a vegetable peeler and add to any preparation (see the asparagus and egg recipe below).

Okay, I hear you - but why does urine smell when you eat asparagus? The theory is, asparagus contains a harmless compound called asparagusic acid which vaporizes easily contributing to the infamous smell. This sulfur containing compound produces the pungent aroma in some people but not all (only about 40 percent of people can smell asparagus in their pee). But there is still no exact proof as to what is actually happening. What we do know for sure, asparagus is delicious, versatile and easy to cook.

Parmesan and Truffle Eggs with Asparagus Salad

Serves 4

1 Tbs (15 mL) olive oil

1 Tbs butter

10 spears asparagus, trimmed, separated 8 eggs

2 Tbs (30 mL) cream

¼ tsp sea salt

1/3 cup Parmesan cheese

Drizzle truffle oil

Sprinkle Maldon sea salt

1. In a medium sauté pan, over low heat, add the oil and butter. Let butter melt and swirl to combine. Take 2 asparagus spears and chop into 1 cm sections. Add to the pan and gently cook for 3 minutes and remove the spears from the pan and reserve.

2. In a medium bowl, add eggs and whisk to break them up. Add the cream and salt and whisk until the mixture is smooth and the eggs are completely broken down.

3. Add the mixture to the pan. Slowly move the eggs around the pan, swirling them with your spatula as they begin to firm up. Continue gently swirling the eggs until the eggs are mostly cooked and add the Parmesan cheese. Then remove from the heat and let cook for another minute in the pan.

4. Take the remaining 8 asparagus spears and using a vegetable peeler, thinly slice the asparagus into long, thin slices and place in a medium bowl. Drizzle with truffle oil and a sprinkle of Maldon sea salt.

5. Serve the asparagus scrambled eggs with a serving of asparagus truffle salad on top. Delicious with a multigrain or sourdough bread, grilled and drizzled with more truffle oil.

Asparagus Soup

Serves 6

2 Tbs (30 mL) extra-virgin olive oil, plus more for drizzling

2 stalks celery

1 leek, white part only, thinly chopped

3 sprigs thyme, fresh, leaves only

3 cloves garlic, minced

½ tsp sea salt, more to taste

½ tsp black pepper

3 small Yukon gold potatoes, 1½ cups diced

3 cups water

3 cups asparagus, trimmed and roughly chopped

1 cup frozen peas

1 tsp (5 mL) Dijon mustard

2 Tbs (30 mL) lemon juice, plus zest Garnish drizzle of olive oil, lemon zest, micro greens (as desired)

1. Heat the oil in a medium pot over medium heat. Add the celery, leeks and thyme and cook for 3 to 5 minutes, or until soft.

2. Add the garlic, salt, and pepper, and cook another minute.

3. Add the potatoes and water and simmer for 12 minutes or until the potatoes are fork-tender.

4. Add the chopped asparagus to the pot with potatoes and continue simmering for 5 more minutes.

5. Remove the pot from the heat. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Garnish as desired and serve.

Roasted Asparagus and Romanesco Sauce

Serves 4

20 spears asparagus, trimmed

20 cherry tomatoes, halved

¼ cup roasted red bell peppers, skin and seeds removed

¼ cup (60 mL) olive oil

¼ cup almonds

1 sun-dried tomato

2 cloves garlic

¼ tsp smoked paprika

½ tsp sea salt

½ lemon and zest

10 black olives

50 g goat cheese, crumbled

1. Preheat oven to 375º F.

2. In a small baking pan or dish, add the asparagus spears and cherry tomatoes, drizzle with olive oil and a pinch of sea salt. Roast for 15 minutes.

3. In a blender, place the peppers, olive oil, almonds, sun-dried tomato, garlic, paprika, pinch of sea salt, and juice and zest of half a lemon. Blend until smooth.

4. Remove baking pan from the oven. Pour over the mixture. Top with olives and goat cheese and return to oven for 5 minutes. Serve with sourdough bread to sop up the Romanesco sauce.