We’re at that time of year when the question isn’t “Are we having asparagus today?” but .. “How can I fix asparagus in a different way today?” We’ve kinda neglected it since I haven’t been doing anything in the garden but it’s supposed to rain the next few days and if it really does rain, the asparagus is going to produce like crazy for a while.
Asparagus
Every day I get about half a pound. If it does rain and if we get a lot, I may try to can some of it. It isn’t worth running the canner unless I can several jars but I have friends who do can it and I’d like to see how it works, and what it tastes like after being canned. I know it’s going to be quite soft and probably only good for soups or dips or dishes where it needs to be mushy. It surely is good fresh! So crunchy and crispy.
Everywhere we lived, I’ve always wanted asparagus and Vince would say “it takes too long and we’re not going to be here that long!” and, we never were there that long but I’m so glad I planted it as soon as we moved in here.
Ruth Chow says
How long did it take? I planted some three or four years ago and it is still coming up extremely tiny. It seems to be growing in clumps and there are fewer clumps this year. I think I planted some seeds but some of it might have been roots or whatever they form they come in besides seeds.
Liz says
Have you tried to blanch and then dry it? It might have a shorter shelf life than canning, but it might retain more of the crunch.
Rhonda says
I’ve cooked them in the oven wrapped in strips of bacon…..so good!!
Joyce in Oregon says
Pickled asparagus is delicious, if you’re not on salt restrictions..
Donnalyn says
Try them with 1tsp olive oil, a dash of balsamic vinegar and a minced clove of garlic, either in a hot grill pan or the BBQ. Just heated through, not cooked to mush, we could eat them everyday like this!!
justquiltin says
I made this soup recently – extremely healthy since it doesn’t have cream in it – and easy.
https://www.aheadofthyme.com/2016/03/creamless-cream-of-asparagus-soup/
Linda in NE says
I can’t wait for the fresh asparagus! If Spring ever gets here, of course.
Karen Sutton says
Can you freeze it?
Sherrill Pecere says
I’ve been eating it til it’s running out my ears. Must take every advantage possible when it’s asparagus season!!
lacefaerie says
My sister likes to brush the spears with olive oil, sprinkle with sea salt and freshly cracked black pepper then she grills it. OMGosh it’s the best ever! I could make an entire meal of it!!
Dotti says
My Mother made asparagus eggs. She would make large cubes of bread and toast in a frying pan with a bit of butter. When they were toasted she would beat two to three eggs, pour over the bread and stir and fry till slightly brown. While that was happening, she would cut the asparagus into 2 inch pieces and blanch them. She would then drain the asparagus. Now the good part, she would brown about ThreeTablesppons of butter. Mix asparagus and breaded eggs together and the brown butter.
I may not have done her recipe justice with directions, but we love this for breakfast or even for a light supper.
I also just toss with a bit of olive oil and bake for about ten minutes.
Terri Schanz says
I have frozen asparagus for years. Just blanch it and put a meal’s worth in a freezer bag and you’re done. When thawed and steamed, it’s still nice and crunchy. I buy 10-20 pounds of asparagus every spring and freeze it. Then, when it’s 2.99 a pound at the grocery store, I can just smile, knowing mine cost about a third of that!!
Rebecca in SoCal says
Cream of asparagus soup?
I understand the concern with canning. My husband likes his vegetables with a bit of crunch, but sometimes he wants canned asparagus tips.
Liz says
Have you tried pickling it? Oh my — it is so good and retains some crunch.