Seasons/Availability
Pencil asparagus is available year-round.
Selection
When selecting pencil asparagus, look for bright green stalks with firm, crisp tips. Avoid over-ripe spears that are wilted or yellowing.
Storage
Pencil asparagus should be stored unwashed in the refrigerator and consumed within a few days of purchase. To store longer, wrap the bunches in a damp cloth and keep in the vegetable drawer. Before consuming, rinse under cold water to remove any excess dirt and grit.
Preparation
Before cooking pencil asparagus, cut off the woody ends of the spears. Do not peel. They can be cooked using various methods such as steaming, boiling, grilling, sautéing or roasting. When cooked, pencil asparagus should be bright green and slightly tender. Serve with butter or oil-based sauces to bring out their natural sweetness.
Nutritional Value
Pencil asparagus are a good source of vitamins A and C, folate, potassium, magnesium and fiber. They contain antioxidants that can help protect against some chronic diseases.
Usage Ideas
Pencil asparagus is a versatile ingredient and can be used in a variety of dishes. They can be added to salads, stir-fries, frittatas or pasta dishes. They also make an excellent side dish when roasted with olive oil, garlic and herbs. Pencil asparagus can also be pickled for use in sandwiches and salads. When grilling, use a grill basket to keep them from slipping through the grate. They are also delicious when lightly steamed or boiled and served with a simple lemon butter sauce.
Tips
Pencil asparagus is best enjoyed when cooked as soon as possible after purchase. To ensure even cooking, make sure that all spears are the same size. If they are too large, cut them in half lengthwise. Avoid purchasing pencil asparagus that is wilted or yellowing. Store unwashed in the refrigerator and use within a few days for best results. When cooking, do not overcook them to preserve their flavor and texture. With these tips, you can enjoy this sweet and tender vegetable in a variety of delicious dishes. Enjoy!
