Spring Asparagus

Asparagus ~ The First Vegetable Crop of the Season

It's been a cold spring and the asparagus harvest was delayed by a week or two. It starts out slow with two or three stalks a day, and soon, the asparagus noses are poking up through the earth with plenty of picking to be had. The prized asparagus season lasts a mere 4 to 6 weeks here in southern New England. 

For me, the only way to have this exceptional treat is tossed in a hot pan with oil or butter and a little salt.  Roll it around in that pan for a few minutes ~ maybe four minutes ~ probably no longer.  My family still prefers it roasted and that's good too.  In a hot oven or on the grill.  Whatever you do, don't overcook it.  The thick ends of the stalk will be just pierce~able with a knife or fork.  

To prepare asparagus, gently bend the spear and it will  it will break naturally at the tail end.  It snaps at the tender point a little above the stalk end.  Don't chuck those end pieces, if you're so inclined,  peel and cook in some broth and puree for asparagus soup.

If you've never had really fresh asparagus, don't let an opportunity pass you by.  Maybe you'll want to add an asparagus patch to your yard or garden.  A couple of things to consider is that the asparagus will require the space allotted permanently.  After it bolts, the asparagus ferns will be part of your landscape for the season; it's attractive, sometimes a little unruly but attractive.  A small patch can provide enough asparagus for your entire family and probably some to share as well.

If you're interested in growing your own, you'll need a little patience.  Asparagus will take three growing seasons to harvest.  The first spring, plant it and let it go.  The second spring, cut the old fern growth to the ground.  Keep the weeds away and watch for the asparagus to pop through.  In this year, you could take a few stalks into the house and onto the pan ~ just a few stalks though.  The third and consecutive springs, cut the old fern to the ground and harvest spears only thicker than a pencil.  Harvest early and often; while the buds or tips are still tight.  After harvest, let the ferns grow as this replenishes the plants nutrients for the next year's productions.  

Enjoy this season of fresh food.  If you don't grow your own, be sure to head to your local farmers market or farm stand.