The Gift of Asparagus

I don’t blame anybody for hating asparagus.  How can you ask someone to eat -- let alone enjoy -- a vegetable whose description often includes such stellar entries as “puke-y green colored”, “mushy”, and “stringy”? Another infamous quality is that this vegetable is usually sloshing out of a can with the tube-like reminiscence of a bundle of you-know-what. My husband's childhood asparagus-at-dinner story included his father's stern encouragement, "Are you a man or a mouse?" Weldon answered with a teary, "I'm a mouse, daddy!" Needless to say, he was let off the hook. I can agree that THAT kind of asparagus is gross. However, real asparagus is another story. Real asparagus is a spring-time treat that is nearer the garden than the canning factory or grocery store. Real asparagus is also prepared in a way that maintains a hint of tender crunch and highlights the unique flavor of this green, purple, or even white vegetable. Below are some growing tips and a tasty recipe that will hopefully redeem asparagus from the icky memories you may have accrued along the way: Steamed Asparagus with Lemon Butter & Herbs

This season is the first we've attempted to raise asparagus. I admit that at this point Weldon and I are more along for the ride than spearheading the effort. My in-laws have done most of the research and planting; but I've been around gardens enough to be familiar with the basic techniques. I’m looking forward to some first-hand experience AND the yummy outcome in years to come. Asparagus prefer a nutrient-rich, well-drained, acidic soil. Crowns (scraggly-looking root-y starts) are planted in a roughly 6- to 8-inch-deep trench. Our crowns were set nearly three weeks ago and we have seen only a few signs of life thus far. This is to be expected. As the crowns thrust tiny shoots up through the soil in the next few weeks we’ll begin to back-fill the trench bit by bit. Like many perennial vegetables, asparagus need attention and lots of patience in their first few seasons to ensure that the stand is well-established before intense harvesting occurs. It is imperative that the plants’ energy goes to their root systems, not to producing fruit for harvest. We don’t expect to eat any asparagus shoots for at least this season and next. It is typical to wait until the third and fourth season to harvest in consecutively increasing quantities. Once established, asparagus beds are known to be productive for many decades.

So how is it that I had in my possession a bunch of beautiful, locally-raised asparagus? My husband’s aunt and uncle live just ten minutes away. We've been the satisfied recipients of a number of their homestead generosities: milk, cheese, canned goods, fresh produce, and orchard fruit. Sunday evening they surprised us with a small bag of asparagus. We knew this was a special gift -- they are only in their first few seasons of harvest, so the harvest is very limited. Now that we've eaten these stalks for supper, Weldon and I are full of the warm nourishment of a good meal and a loving family. We'd love to give back in as generous a manner, but what do you give a couple who already seems to raise everything themselves?!? How about a recipe?

Steamed Asparagus with Lemon Butter & Herbs

1 bunch of Asparagus (approximately 1/2 lb.)
1-2 T butter
1 T fresh lemon juice (approximately 1/2 of a lemon)
Parsley -- either fresh or dried
Dill -- either fresh or dried
Garlic Powder
Salt & Pepper to taste

1. Bring water to boil in a medium pot.
2. Place rinsed asparagus in a steamer basket -- if need be peel the woody outer layer from the end of the stalks.
3. With steamer basket nested into the pot (but not touching the water), cover and allow to steam for up to 5 minutes. At this point the stalks should be BRIGHT green and easily pierced with a fork.  Do not overcook.
4. Remove from heat to a warm bowl.
5. Gently toss asparagus with butter and lemon juice to melt the butter and lightly coat the stalks.
6. Sprinkle with a dash of herbs and garlic. Salt & Pepper to taste.
Serve immediately!  Enjoy this wonderful treat!