By: Chef Paul O’Toole CEC/AAC, Executive Chef –
Deerfield Golf & Tennis Club

There are so many menu items, whether they be appetizers, entrees, side dishes, or desserts, that you might enjoy when you’re out at a banquet, wedding, or special event, but you never seem to try them at home. At Deerfield Golf & Tennis Club, we get an incredible number of wedding couples that tell us about one in particular.

Asparagus. You love it when you’re out at a really nice restaurant, and it’s a popular choice for a fancy banquet meal. Asparagus has great color, great flavor, and it’s one of the most versatile and affordable vegetables you can buy. But when is the last time you tried it in your kitchen?

Seeing as May is National Asparagus Month, I thought it would be the perfect time to shine a light on this underutilized vegetable for your own dinner parties and special occassions. Asparagus can be

great in a soup, or poached for a delicious salad and served either hot or cold. I used to make a fantastic asparagus salad that I would poach in either raspberry water or orange juice. Served beside a nice summer meal off the grille, or often with duck, asparagus can be the perfect choice because it picks up all the flavors from however you cooked it, but retains none of the bitterness.

Asparagus can also be perfect off the grill – lightly seasoned and a little blackened over a hot fire. This vegetable is also totally versatile as it is great with fish, poultry, beef, pork, and more. At Deerfield, we prepare it in different ways depending on the entrée, and the preferences of the guest. For a delicate fish or seafood dish, we poach it in citrus water and tie the spears with poached leeks and red pepper garni. When it’s a richer meat or veal dish, we marinate the spears in olive oil and garlic, and then grill them on an open flame. This really brings out their natural robust flavor.

White asparagus is a real gourmet treat. It’s considerably more expensive as there’s a lot more labor involved when it’s harvested. Just as the stalks are beginning to grow out of the soil, they are packed in more soil and grow in

the earth. This prevents the light from hitting them, eliminates any photosynthesis, and they never turn green. The taste is a bit different too – a bit stronger, more nutty flavor. Imagine the flavor of burnt butter and you’ll get a feel for what white asparagus is like, and how it’s different from the traditional green asparagus.

The best known origin of asparagus’ popularity was as an elegant accompaniment to serve beside Veal Oscar. Plus, it’s really great for you. It’s extremely low in calories at just 4 calories per spear, and it’s high in Vitamin C and Vitamin A. However you cook it, it will surely add a touch and taste of class to your next meal.

Finally, you’ll love cooking and serving asparagus because it’s available year round. May is National Asparagus Month; in this part of the world, asparagus is at its peak from April through July. May, however, is when it is at its very best. However, it’s available year round, with Mexico, Peru, Brazil, and the state of California providing an abundance of asparagus throughout the rest of the year.

So whether you’re trying asparagus as a delicious core ingredient to a summer vinaigrette salad, a hot side dish to the entrée of your choosing, or in an old favorite like Asparagus Polonaise, you will be glad that you are taking that fine dining standby and finding a new home for it in your kitchen.

Want to receive a couple of my all time favorite asparagus dishes? Just email me at Chef Paul@DeerfieldGolfClub.com and I will send them to you absolutely free. You just have to be sure to come to Deerfield and tell me how you liked them!

Chef Paul O’Toole CEC/AAC is the Executive Chef at Deerfield Golf & Tennis Club. For more information on how to celebrate in style, contact 302-368-6640 or email Chef Paul at

Deerfield Golf & Tennis Club hosts weddings, parties, corporate functions and special events for up to 500 guests. Chef Paul also hosts Sunday Brunch every Sunday from 10am – 2pm through Mother’s Day.  Call 302-368-6640, visit www.deerfieldgolfclub.com, or email dfinfo@deerfieldgolfclub.com for more information.

Testimonials:

“I wanted to extend my thanks to your staff for going over the top, and pleasing everyone.  All of our guests stated how delicious the food was. The next time we have an occasion to plan, we will think only of how well we were treated at the Deerfield. Thank you again for making our day special!”
~Carl Faller

“Thank you for making our daughter’s wedding day so spectacular. We could not have chosen a more elegant venue. The day truly could not have been more perfect. We will continue to sing your praises.”
~Mike and Terry Early

“We were very pleased with the excellent and professional service we received at our daughter’s wedding. The food was just wonderful – everyone said so. Please pass on my compliments to Chef Paul.”
~Donna Dickhart