Asparagus signifies spring regardless of the temperature outside. I like it so much that I am willing to buy it imported all year long. There's nothing like celebrating the first spears poking through the earth this time of the year. Of course, growing your own beats everything else, but if you can’t, then seek out the locally grown.
Did you know that there's a purple variety out there? Most of us are more familiar with either the pencil thin or thick green varieties. Every now and then you can find white spears, the most expensive variety with a color achieved through sunlight deprivation in the field.
Because asparagus is perishable, plan to use it soon after buying. In the meantime, keep it in a pitcher and cover the ends with water. To find the tender parts, bend asparagus towards the end—it should snap off. Use the top parts. You can save the tough ends for vegetable stock later.
One of the best ways to enjoy these tender spears is to add them to omelets. This crusty-outside, moist-inside omelet can be eaten as is or served with Jasmine rice—the way I like it. Sriracha chili sauce makes a tasty accompaniment.
Omelet with Asparagus and Oysters
Note: You can make this omelet without the oysters. Just add more asparagus to the egg mixture.
4 eggs
¼ cup fresh oysters
2 asparagus spears (tender parts only), cut very thinly
1 green onion, chopped
1 tbsp. light soy sauce
1 pinch sugar
1 pinch white pepper
¼ cup canola oil
Mix all ingredients together except the oil.
Heat oil in wok or 8-inch omelet skillet over medium heat.
Pour egg mixture into skillet and, using spatula to move eggs slowly toward the center, tilt the pan so eggs can set at the bottom of the pan.
Let it set, and cook until golden. Flip omelet and cook the other side for a few seconds. Serves 2.
Naam Pruitt is a local food expert and author of lemongrass & limes, a Thai cookbook.
