If consumers are learning one important message about their kitchens, it’s that with a little luck and focused attention, they can produce wonderful dishes designed to dazzle. So it’s no coincidence that foodie trends also embrace fresh asparagus, a veggie that’s gotten somewhat of a bad rap in the past.

“In the old days, asparagus was boiled to death almost beyond recognition, whereas today varied cooking methods have made asparagus cool to eat and really good,” said Chef Dave Munson who cooks up the magic in the kitchen at Keystone Fruit Marketing.

For something different, Chef Emily Ohenwalder recommends wrapping asparagus spears in prosciutto. (Photo courtesy of Chef Emily Ohenwalder)Chef Emily Ohenwalder at Alpine Fresh Inc. agreed. “I don’t think it is so much that people think it is difficult. I believe it has more to do with how most people believe asparagus is prepared,” she told The Produce News.

“When you ask someone how they think asparagus is prepared, most people would say that it should be boiled,” she continued. “What a lot of people don’t know is that asparagus can be roasted in the oven, it could be grilled, it could be made into soup and if you’re the adventurous type you could toss it into a green smoothie and drink it. The delicious and healthy possibilities for fresh Peruvian asparagus are endless.”

Both companies are members of the Peruvian Asparagus Importer’s Association.

Here are some insights right from the chefs’ kitchens. “Asparagus is benefiting from the fact that it’s available year-round now, and the quality of the product is very consistent,” said Munson. “Starting with good quality product makes a big difference in how your recipe is going to taste when you prepare it. Today, we have so much information available to us on ‘culinary how-to’ that everyone should be able to execute a recipe and have excellent results.”

Handling is everything. “Keep refrigerated, store in breathable plastic bags, such as the ones Alpine Fresh Inc. sells,” said Ohenwalder. “Wash before eating and when preparing asparagus, hold the asparagus spear and snap off the tough ends. While in refrigeration, keep the ends of the asparagus moist by placing the asparagus ends in water. This will extend the shelf life of your purchase of Peruvian asparagus.”

Munson said consumers shouldn’t be afraid to experiment, adding that asparagus tastes differently depending upon whether it’s been grilled, steamed, oven roasted or eaten raw. “I have two go-to recipes that are both simple and taste great,” he said. “First is a simple grilled asparagus, oiled and seasoned with salt and pepper, then cooked to desired doneness. Remove to a platter and top with fresh lemon juice and grated Parmesan cheese. Second is a white bean salad with raw asparagus, cannellini beans, cumin, red bell pepper, sweet onion, cilantro, parsley lemon and lime juice seasoned with salt and pepper. Toss and serve.”

During the summer, Munson said he has picked asparagus spears in the fridge. “They are easy to do and really round out a relish tray. I have a white asparagus with orange marmalade glaze and fresh orange segments. For something a bit different, I’ll do an asparagus bruschetta.”

Ohenwalder said consumers are getting bolder in the kitchen for several reasons. “Great restaurant experiences are what I believe drives people to try and recreate dishes at home,” she explained. “Asparagus is almost always on the menu as an à la carte item and that helps introduce individuals to try a different version of asparagus that they may not be accustomed to. I also feel that when shopping for asparagus that recipe cards are a great way to help people get ideas on how easy it is to prepare Peruvian asparagus which will, in turn, help them make the decision to incorporate asparagus into their weekly meal plans.”

It may be unexpected, but asparagus does come packed with its own “Wow!” factor given the right combination of ingredients and presentation. Munson said summer salads created with fresh asparagus lend themselves to this kind of punch.

“Asparagus pairs the best with cheese, particularly blue cheese,” said Ohenwalder. “I would also recommend adding prosciutto and roasted pecans to the dish. I would season the asparagus with olive oil, salt, pepper and paprika and bake it, and when it is done to desired tenderness, I would combine with blue cheese, prosciutto and baked pecans on top.”

Recipe suggestions and helpful information are available at www.keystonefruit.com and www.alpinefresh.com.