Asparagus is a perfect addition to spring meals

Asparagus is one of the many foods that signal spring. Although you can buy it year-round in the vegetable section of your supermarket, it is never better than at this time of the year.

Did you know that the Romans cultivated asparagus as far back as 200 BCE, eating it both in season and preserving it for later consumption? They valued it for its unique flavor, texture and reported medicinal qualities. The name derives from Greek meaning sprout or shoot. It’s a member of the lily family.

It’s doubtful the Romans knew that asparagus is low in calories, sodium, fat and cholesterol. At less than 4 calories per spear, a typical serving is 5.3 ounces, about 20 calories. It is a good source of potassium and fiber as well as vitamin B6, thiamin and folicin (folic acid).

So whether you roast, steam or sauté the spears, it’s a good time to try asparagus in a new recipe. Here are a few ideas. The first two are from the Michigan Asparagus Advisory Board.

Golden Asparagus Soup

4 cups chicken stock or canned broth

 2 thin slices fresh ginger (1/4 teaspoon ground ginger may be substituted)

1/2 cup dry sherry

 2 teaspoons sesame oil

1/3 pound fresh asparagus spears, cut into 1 1/4 inch pieces 2 ounces cellophane noodles, cooked and drained

2 green onions, thinly sliced

Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles. Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately. Serves 4.

Pesto Chicken Pasta

8 ounces uncooked farfalle (bow tie) pasta

2 cups cut-up fresh asparagus

3 cups (12 ounces) cubed, cooked chicken

1 cup halved cherry tomatoes

1/3 cup chopped red onion

1 (2.25-ounce) can sliced ripe olives, well drained

3/4 cup prepared pesto sauce

Cook pasta according to package directions; rinse and drain.

Steam or microwave asparagus until tender crisp. Drain. Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce. Serve warm. Refrigerate leftovers; they make a great lunch. Serves 6.

This recipes is courtesy the California Asparagus Commission.

Salmon with Orzo and Asparagus Salad

4 tablespoons coriander seed

1 teaspoon black peppercorns

2 teaspoons kosher salt

3 tablespoons freshly squeezed lemon juice

1 tablespoon freshly grated lemon zest

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

2 pounds asparagus, trimmed and cut into 2-inch pieces

1 pound orzo

6 salmon fillets, about 6 ounces each

2 tablespoons olive oil

1/4 cup minced parsley leaves

In a medium sauté pan, over medium heat, toast the coriander seeds, stirring constantly, just until fragrant and beginning to brown. Immediately transfer the seeds to a spice grinder or mortar and pestle. Add the peppercorns and grind until fine. Stir in the salt. Set aside.

In a large bowl, combine the lemon juice, lemon zest, salt and pepper. Whisk to combine. Whisk in the extra-virgin olive oil; set aside.

Bring a large saucepan of salted water to a boil over high heat. Add the asparagus and cook until tender crisp, about 2 minutes. Transfer the asparagus to a colander, refresh under cold running water to stop the cooking and drain well. Set aside a few of the pretty tips for garnish.

Cook the pasta according to the package directions. Drain well. Allow to cool for 5 minutes then pour over the dressing and stir to combine.

Heavily dust both sides of the salmon fillets with the spice mixture.

In a large sauté pan, heat the olive oil over medium high heat. Add the salmon and cook until golden brown. Turn and cook until golden brown and the flesh is opaque.

To serve, stir the asparagus and parsley into the orzo salad. Divide the orzo salad evenly among 6 serving plates. Top each with a salmon fillet. Garnish with the reserved asparagus tips and serve immediately. Serves 6.

FRAN OSTENDORF is editor of The Jewish Voice.