Cooking for two

Ginger gives fresh asparagus flavor boost

Pan-Seared Asparagus With Caramelized Ginger
Pan-Seared Asparagus With Caramelized Ginger

Bundles of pencil-thin asparagus are appearing in produce sections, signaling that spring has officially sprung.

The best way to store asparagus is in the refrigerator placed upright in a glass, as you would place flowers in a vase, with just an inch or so of water in the bottom, then covered loosely with a plastic bag. Stored this way, it will generally keep two to three days.

When you're ready to prepare the delicate green stalks, don't cut off the tough ends with a knife, but, holding the stalk at the center in one hand and at the stem end in the other, gently bend the spear until it snaps. This is the natural tough-meets-tender spot. No additional trimming is necessary when you use this method.

Save the ends for making vegetable stock. They will keep in a plastic bag in the refrigerator for about a week -- long enough to gather additional vegetable scraps to make a pot of stock. Then freeze the finished stock in half-cup or one-cup containers to have on hand whenever needed.

This recipe skips a heavy sauce like hollandaise and combines the grassy, nutty vegetable with zippy ginger and rich smoked salt.

Pan-Seared Asparagus With Caramelized Ginger

2 tablespoons vegetable oil

1 (2-inch) piece peeled fresh ginger, cut into thin strips

1 pound fresh asparagus, woody stems removed

1/2 teaspoon smoked salt or coarse sea salt

Ground white or black pepper

Heat the oil in a large skillet over medium-high heat. Add the ginger, reduce heat to medium-low and cook, stirring frequently, until ginger is caramelized and golden, 5 to 7 minutes. Remove ginger from skillet with a slotted spoon to a small bowl; set aside.

Add the asparagus to the hot pan and cook, rolling the spears, until golden on all sides. Sprinkle with salt and pepper. Remove from heat, and serve topped with ginger.

Makes 2 servings.

Recipe adapted from The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and the People Who Love Them by Ayinde Howell and Zoe Eisenberg

Food on 03/25/2015

Upcoming Events