Stalking Spring Asparagus with Suzanne Dunaway

I adore asparagus, especially the wild ones I have planted in my garden, and instead of saving enough for the spring omelet loved so in France, I can’t help myself and snap off the lovely fresh tops to eat raw as I go about my planting and harvesting. 

But the perfect firm asparagus one buys at our brilliant open market are the ones for so many dishes.  I cut off only the tops that are tender, usually about 6-inches long, and I use the rest of the tender stems, just until the completely unchewable part starts, to slice thin and stir into risotto or omelets or casseroles.

I invented this marinade because my sister in law does not care for anchovies, and so I substituted Dijon mustard for anchovies in the olive oil and lemon mix and came up with a winner.

Asparagus with anchovy (or mustard) marinade:

• 1 bunch fresh asparagus, tops trimmed to about 6-7 inches or wherever they snap easily when you bend one!
• 1/2 cup olive oil
• 1 garlic clove, minced
• Juice of large lemon
• 6-8 anchovies, chopped or 1 tablespoon Dijon mustard
• Fresh mint leaves, chopped fine

Steam the asparagus tops in salted water just until tender, “at the tooth” and bright green.  Rinse immediately under cold water to preserve the color.  Place in a serving bowl.

Mix all the ingredients with a whisk to make a smooth mixture and pour this over the asparagus, turning them once or twice before serving to coat each.  Serve tepid or cold but tepid is better.

A tip for asparagus prep:

NEVER take off the rubber band that holds the asparagus at the top by sliding it UP over the heads! You will possibly, as I did years ago, lose several tasty bits of the stalk, so slide the rubber band DOWN the bunch or just throw care to the wind and cut off the rubber bands with scissors. I’m always trying to save them and now have more than anyone would ever want in one’s life….