Thursday, April 30, 2009

Finally Asparagus

It has finally arrived. Ours came a little later than some of our neighbors'. This is because we mulch heavily (to maintain moisture). The mulch keeps the ground a little cooler, meaning we have to be patient while neighbors are chowing down.

We had hoped, when we moved in, that there was an existing asparagus bed tucked away somewhere on the property that was still producing. No such luck. So, we planted our asparagus bed the first spring we were here- four years ago. Last year was the first year we ate what we wanted and Jamey even planted more, from seed, last spring. Our goal is to be swimming in asparagus in a few years. People strive for lots of different things. Us? We want asparagus. Bad.

The first day we picked there were about seven spears to bring in. They were washed, chopped into 1 inch pieces and sauted with butter and salt. Then, since there weren't enough to eat by themselves, I tossed them into a quiche (in the place of the tomatoes and chard) I was making with some leftover ham from Easter.

Two days later, we had two quart containers in the fridge full of asparagus standing in water. Finally, asparagus for dinner. Our favorite way to make it is this...

Sauteed Asparagus

Melt 1 tablespoon of butter in a large skillet.  Add washed and trimmed (if you weren't able to pick it fresh) asparagus spears.  Cover and let cook on medium high to high heat until sizzling.  Turn asparagus every couple minutes and turn the heat down a bit if they are getting too brown.  Depending on the thickness of your spears, it can take between 10 and 15 minutes for them to cook.  They are ready when a sharp knife inserted in a thick spear glides in easily and they are a glorious light brown.  Sprinkle sparingly with salt and serve.

Just thrown in the pan

I think Sadie said, "More pairgus, please" at least four times. We're actually glad Sam doesn't like asparagus yet- more for us (is that selfish?). Our first fresh vegetable of the year. And it all begins.... Pin It


  1. Wow. Gorgeous. You are so lucky! I didn't plant asparagus because of it's permanence. And we're stilll hoping to move in the next year or two. Yours looks beautiful and delicious? Have you ever roasted it? Place it on a cookie sheet...drizzle with olive oil and kosher salt. Roast at 450 for 10-15 minutes.

  2. We don't have any growing on our property but it's very abundant in the surrounding pastures. A few days ago our neighbor brought us at least 30 stalks that he had picked. We made an asparagus/ham fritatta with fresh spinach salad. So refreshing after all that winter comfort food.


Just a friendly reminder, if you know me personally please try to refrain from using my name. There are those who may try to locate me, break into my pantry and steal my pickled beets. Thanks:-).

Please choose the Anonymous option if you prefer not to sign in to comment.

Related Posts with Thumbnails