Did you know that asparagus is part of the lily family and that under the right conditions it can grow up to ten inches in a day? That means you can almost see this plant grow! I learned this and other facts during a great chef demo by Bruce Sherman (of the Chicago restaurant North Pond) at the Chicago Green City Market last weekend. He shared tips on how to pick a fresh stalk of purple asparagus, which he deems slightly sweeter than the green variety, and make a delicious aparagus and radish salad.

When choosing asparagus, Sherman suggests that you look for a tight bud at the top and a straight stalk. He explained that since asparagus continues to grow after you pick it, stalks that are kept in a refridgerator for too long will grow toward the light and become curved. A straight stalk often indicates that it was picked recently. He also cautioned that too much heat would turn the purple asparagus green so to preserve the color, you should keep it raw or cook it over high heat for a short amount of time.

Here's Bruce Sherman's salad recipe which is perfect for this time of year when asparagus is in season:

Asparagus, Radish Salad
Serves 4, as appetizer

1 # large Asparagus spears, bottoms peeled

2 oz red or Easter Egg radishes,

1.4" dice 1/3 c finely diced red onion,

1/4" 3 Tbl red wine vinegar 1 Tbl sugar   

dash Tabasco

3 Tbl Extra Virgin Olive Oil

1/2 ea orange, zest only

1 Tbl minced chives

1 Tbl chopped fresh Italian parsley

1 sprig mint, leaves only, chopped

1 sprig tarragon, leaves only, chopped   

TT salt, white pepper

• Whisk vinegar, sugar, pinch of salt and Tabasco together until dissolved, then pour over onions. Macerate 20-30 minutes.
• In large pot of boiling, salted water, cook asparagus spears 2.5 minutes until just tender.
• Remove to ice water bath, chill, strain and reserve on plate.
• Combine radishes with oil and organge zest, salt and pepper. Stir to coat.
• Add in herbs, stir, then add in strained radishes.
• Correct seasoning then spoon over asparagus spears.
• Place a small herb salad atop. 

Enjoy!

-Dorothee