Tonight for supper we had a pound or more of asparagus out of our garden.
At first it seems like the stuff will never poke up out of the ground, but all of a sudden there they are, yummy, tender asparagus, the first fresh greens of the season.
Of course we had to have them right away. Farmer Hick likes them best simply steamed, topped with a bit of butter and sea salt, the kids don’t mind them like this either. My favorite way to prepare asparagus is to lay them out on a baking sheet, drizzle them with a bit of olive oil and minced garlic, bake for 20 minutes or so and spritz them with balsamic vinegar just before serving….so good!
From now on, for the next six weeks we’ll be having asparagus almost daily…all for free. The kids will get completely fed up with this, but Farmer Hick and I enjoy the asparagus harvest until the end.
At some point it becomes tricky to keep up with the asparagus, then it’s fun to share with neighbors and visitors, or I just cut the spears in inch long sections, put them in a freezer bag and store them in the freezer. Frozen asparagus are good in omelets and frittatas, you can add them to stir-fries as well. Another good thing to do with extra asparagus is to make asparagus soup.
Wherever you are, I hope you get to enjoy some asparagus too.