Seasonal recipes for asparagus, a representative spring vegetable | Learn about its history and delicious stir-fried recipes!

Introduction

Asparagus is one of the vegetables that was introduced from overseas. It is said to have been introduced to Japan during the Edo period, but initially it was not widely used as food and was grown for decorative purposes. After the Meiji period, full-scale cultivation for food progressed, and now it has become established as a vegetable that can be enjoyed from spring to early summer

It is said to have originally been grown in the Mediterranean coastal regions of Europe, and has long been a beloved spring delicacy in various parts of Europe. There are many asparagus-producing areas in Japan, and in some areas it is harvested throughout the year in greenhouses, but its natural season is from around March to June. The freshness is exceptional, so be sure to try asparagus at this time of year

The history and origin of asparagus

Asparagus is said to have originated in the Mediterranean region of Europe. It is a vegetable with a long history, with records showing it was already being cultivated for food in ancient Roman times. It then spread from various parts of Europe to North America, and is said to have been brought to Japan by Dutch ships during the Edo period

In Japan, asparagus was initially cultivated as an ornamental plant seen in the West, but in the Meiji period (1868-1912), it began to be cultivated in earnest for its edible properties, mainly in Hokkaido. Eventually, in the Taisho period (1912-1926), it gradually became available for consumption domestically, and today white asparagus, green asparagus, and even purple varieties are available

Types and characteristics of asparagus

There are many different types of asparagus depending on the cultivation method and variety. They can be broadly classified as follows based on how they are grown and their appearance:

Green asparagus

This bright green asparagus is grown in full sunlight. This is the most common type in Japan, and you can enjoy its soft and juicy texture. Its strong aroma and flavor make it suitable for light stir-frying or grilling

White asparagus

It is grown by covering young shoots with soil and blocking out sunlight to create a blanched texture. It is especially popular in Europe as a spring delicacy, characterized by its unique bitter-sweet flavor. It is often sold canned, but in some countries it is eaten raw, boiled or grilled. It is whiter and softer in color than green asparagus, making it suitable for brightening the appearance of dishes

Purple asparagus

This purple variety has recently begun to be produced domestically. When heated, it loses its purple color and turns closer to green, but if you cook it raw or lightly soak it in vinegar, it will retain its beautiful purple color. The texture and flavor are basically similar to green asparagus, but some varieties have a sweeter taste

Differences depending on the season and how you select them

Asparagus is in season from around March to June. At the beginning of the season, known as "hashiri," the asparagus tends to be particularly moist and the outer skin is soft. On the other hand, towards the latter half of the season, the moisture content decreases slightly and the asparagus tends to become stringy. However, this also means that the flavor is enhanced and it is easier to enjoy the "asparagus-like" flavor

• At the beginning of the season
  , the skin is soft and the freshness is outstanding. Boiling can make them watery, so it is recommended to cook them by frying or grilling.
• As the season draws to a close
  , the moisture content decreases and the tendons become tough. Pre-boiling the flesh before cooking will make it more tender. The roots and skin, which are often discarded, can also be reused with some ingenuity.

How to Choose Delicious Asparagus

When choosing asparagus at the store, check the following points:

• If the tips are tightly closed or
  open, they may not be as fresh. It is better to choose ones that are tightly closed.
• Touch the stem (base part) and
  choose one that feels elastic and firm, which means it will stay fresh. Avoid ones that are wrinkled or soft.
• or the part that is tightly attached to the stem
  , is called the "hakama." If this part is separated, it is a sign that the asparagus is not very fresh.
• check the cross section,
  it is also recommended to check the cut surface. If there are any dry or discolored areas, it is best to avoid it.

Tips for cooking asparagus by hand

When cutting asparagus, most people use a knife. However, it is said that breaking it by hand actually reduces the bitterness and astringency. When cutting with a knife, the components in the cut surface are more likely to come into contact with air, which is thought to ruin the flavor. Of course, if you care about appearance and evenness, you can use a knife, but if you want to fully enjoy the natural flavor of the ingredients, we recommend giving hand-breaking a try

You can also improve the texture by snapping off the tough part at the base and thinly peeling off the tough skin with a peeler. Asparagus towards the end of the season has a thicker skin and tends to retain its stringy texture, so the combination of hand-breaking and peeling is particularly effective

Asparagus cooking methods and tips

The appeal of asparagus is that it is delicious even when cooked simply. There are various ways to cook it, but here are some of the most common ones

Stir-fry

Fresh asparagus, especially at the beginning of the season, is perfect for stir-frying. Try breaking the asparagus by hand instead of cutting it with a knife, and stir-frying it in a frying pan with a little oil. Adding a little water halfway through the cooking process will help the asparagus cook all the way through, locking in the flavor

Boil

Boiling is the best way to cook asparagus that has become a little stringy towards the end of the season. The key is to boil it in plenty of water for a relatively short time, and remove it just enough to leave it firm to the touch. It is said that boiling the asparagus with the skin and roots, which are often discarded, will further enhance the flavor of the asparagus itself

bake

Cooking them in the oven, toaster, or grill will add a fragrant flavor and enhance their deliciousness. If the heat is too high, they will burn easily, so if there are tough parts near the base, lightly parboil them before cooking for a better result

Eat raw or lightly pickled

Some say that very fresh asparagus is delicious even when eaten raw. Adding it to a salad or lightly salting it to create a lightly pickled dish directly conveys its freshness. However, when eating it raw, be sure to wash it thoroughly and remove any tough parts if necessary

How to store asparagus

Asparagus has a tendency to grow vertically, so if you store it horizontally after harvesting, the tips may become bent. To keep it fresh for longer, store it as follows:

• If you store it in the refrigerator,
  it's best to wrap it in damp newspaper or kitchen paper and store it standing upright with the tip facing up. Standing it upright will prevent the asparagus from stretching in the wrong direction and help it stay fresh.
• If you're not going to use them for a while,
  you can also parboil them and then freeze them. Boil them briefly so that the color doesn't change, then wipe off the water thoroughly, put them in a storage bag, and put them in the freezer. If you're using them in soups or stir-fries, you can add them to a pot or frying pan while they're still frozen.

Easy asparagus stir-fry recipe

Below is a simple stir-fry recipe using hand-broken asparagus. Although it is an ingredient of overseas origin, it complements a wide range of dishes, from Japanese to Western cuisine. Enjoy its vibrant color and crunchy texture

Ingredients (for 2-3 people)

3 green asparagus spears
2-3 tablespoons water
Salad oil to taste
salt
1 clove garlic (optional)

How to make it

1. Preparing the asparagus:
   Hold the base of the asparagus with your hand and bend it gently until the tough part snaps off. If necessary, peel off a thin layer of skin from the base. Then break it into bite-sized pieces with your hands and separate the tip and stem.
2. Fry the stems in a frying pan.
   Add salad oil to a frying pan and heat over medium heat. Once hot, add the asparagus stems first and leave for a while to brown. Once the surface is bright red, flip them over.
3. Add water and
   when it starts to burn, add a little more water, cover and continue steaming. This will help the food cook all the way through and lock in the flavor.
4. Add the tips and garlic
   . Once the stems are cooked through, add the tips. If you are adding garlic, add it at this time and stir fry until fragrant.
5. Finish with salt:
   Once the whole thing has softened, sprinkle a pinch of salt on it and mix quickly to coat it evenly. Turn off the heat, serve on a plate and it's done.

*It is also delicious to add onions or mushrooms when stir-frying. The synergistic effect of the ingredients will enhance the rich flavor

Arrangement ideas and other ways to enjoy it

• the bacon-wrapped
  asparagus long instead of breaking it with your hands, wrap it in bacon and grill it until golden brown, it makes a perfect side dish for your bento or as a snack.
• If you grill asparagus in a frying
  pan or on a grill, then soak it in dashi or soy sauce-based soup, it becomes a delicious Japanese side dish that can be served cold.
• Asparagus
  is an ingredient that tends to retain its crisp texture even when coated in batter. Tender asparagus in early spring can be especially enjoyed in tempura, where its fresh sweetness can be fully enjoyed.

Asparagus is enjoyed overseas too

In Japan, young asparagus is often enjoyed simply, but overseas, there are cultures that focus on white asparagus. In some parts of Europe, asparagus is such a beloved vegetable that events like "asparagus festivals" are held in the spring. White asparagus in particular is popular for its bittersweet flavor and beautiful appearance, and is enjoyed simply with salt and pepper, topped with butter sauce or olive oil

The development and future of asparagus

Asparagus was introduced to Japan as an overseas food ingredient, and over the years it has come to be cultivated in various regions. In recent years, there has been an increase in the variety, including thicker, sweeter varieties and visually appealing purple varieties. Efforts are also being made to further enhance the flavor of asparagus by using unique methods, such as cultivating white asparagus in abandoned railway tunnels

Through careful consideration of soil preparation, climate, and harvesting seasons, we can expect to see asparagus with a variety of flavors continue to appear. You may have more opportunities to come across asparagus you've never seen before at supermarkets and markets

Summary: To fully enjoy asparagus

Asparagus was introduced from overseas and has become beloved by many in Japan. Its flavor can be easily brought out with relatively simple cooking methods, making it a symbol of the arrival of spring. For early asparagus, you can maximize its freshness by frying it instead of boiling it, while for later asparagus, which has become a little stringy, you can boil or parboil it to achieve its tenderness

There are many ways to enjoy asparagus, from simple stir-fries to sautéed white asparagus and raw purple asparagus. Knowing how to select, prepare, and store asparagus will help you bring out its charm even more. While learning about the history of asparagus' introduction from overseas, enjoy the seasonal flavors that can only be experienced now