Ep 3. Age of Asparagus

In season 14 episode 3 of Good Eats, host Alton Brown explores the "Age of Asparagus" in all its culinary glory. Asparagus, a perennial vegetable, has been enjoyed for thousands of years and Brown delves into its history and cultural significance before diving into its various cooking methods.

The episode opens with Brown demonstrating the proper way to snap asparagus' woody ends off, emphasizing that they are not fit for consumption. He then shows viewers how to peel the tougher bottoms of the asparagus before getting into the cooking techniques.

Brown first tackles steaming, which he believes is the only way to truly highlight the vegetable's flavor. He constructs an asparagus steamer out of a large pot and colander, demonstrating how to properly steam the vegetable until it's cooked through but still crisp.

Next, Brown moves on to roasting with the goal of achieving a charred exterior while keeping the interior tender. He discusses the importance of using a high-quality, heavy baking sheet for even cooking and demonstrates how to season asparagus before roasting.

The episode takes a deeper dive into the science of asparagus in the third segment. Brown explains that asparagus contains a sulfurous compound that can lead to a strong, unpleasant odor in some people's urine after consumption. He then shares a surprising trick for minimizing the odor's effects on the olfactory senses.

Finally, Brown explores various marinades and dressings for asparagus, including his own recipe for a vinaigrette made with bacon fat. He notes that asparagus can pair well with a variety of flavors, from citrus to garlic to Parmesan cheese.

Throughout the episode, Brown's trademark humor and educational approach keep viewers engaged while they learn new techniques and recipes for cooking asparagus. From steaming to roasting to marinating, there's something for every asparagus lover in this episode of Good Eats.