O's Corner: Asparagus

Asparagus should be flooding the markets now. Look for tightly closed tips and firm stalks that have no vertical wrinkles. Asparagus should be cooked only until bright green, while still crisp and not mushy. If you prefer more tender asparagus, use a potato peeler or knife, prior to cooking, to remove the outer skin of the stalk about two inches below the tip. This woody part which is fibrous will not become tender without the tips becoming mush.

Asparagus with Orange Mayonnaise

• 1 pound asparagus, trimmed
• 1/2 cup light mayonnaise
• 2 tablespoons orange juice
• 1 tablespoon fresh orange zest

Fill a large skillet with about 1 inch of water and bring it to a boil. Add the asparagus and cook until it is bright green, approximately 4 to 6 minutes. Meanwhile, combine the mayonnaise, orange juice and orange zest. Spoon the mayonnaise over warm or cold asparagus and serve. Makes 4 servings.

Zest

Using a grater or a knife, grate the skin off an orange, careful to remove as much of the white part as possible. Keep a few strands of the orange zest to garnish the platter.