Tender Spring Shoots

Early spring shoots of asparagus make for a delicious addition to your menu, that said, they are not around for very long so make sure to capitalize on them while you can. 

The bright green shoots are a welcome addition to many meals and the inclusion of a small amount of asparagus amps up your regular menu and provides patients with the feeling of high-end menu selections.  While many vegetables freeze quite well, asparagus is not at the top of the list, so make sure to choose fresh asparagus from your distributor to get as much freshness as possible from your menu changes.

Asparagus can be enjoyed in a variety of ways depending on the cooking facilities that you have in your organization.  A few spears of asparagus can be a great side with your dinner entrée, gently steamed and served alongside a breakfast omelet for a fancy breakfast item or chopped raw and served with a prepared bean salad or a salad plate for a hearty lunch option.

To get the most from your asparagus, ask your distributor for fresh local asparagus and make sure that when it arrives the spears are firm, bright green and that the tips are tight.  Wash asparagus in cold water or soak in a container of cold water for a few minutes to remove any sand or debris.  Holding the top and bottom of the asparagus in your hands, gently break the bottom of the asparagus off of the rest of the stem.  The asparagus will naturally break in the place where the spear starts to get woody (the bottom of the asparagus is tough and not good eating).  Now you are ready to lightly steam the spears or serve them raw.  Fresh asparagus is so flavourful you won’t need to add any fat or salt to the spears and you will have a fresh delicious addition to your spring menu.

Attention to seasonality allows you to provide a fresh and innovative menu which will be exciting for all members of the food service team as well as your patients!