The Asparagus Affair

From the Vegetable Files

This is why I grow vegetables

In the Spring of 2019, I planted 25 asparagus crown roots called “Jersey Supreme” - purchased from Johnny’s Selected Seeds of Maine. Johnny’s has been my favorite source for seeds since the 1980’s. I like that they often provide organic options. But mostly I figured that if their plants can survive the climate of Maine, they will do well here in Massachusetts. And, very important to me, Johnny’s is employee owned. In the Spring of 2020, I planted another 25. This time it was a newer variety called “Millennium”. The spears are equally tasty.

Crown roots carefully placed in trench prepared with compost.

Here is a guide to the planting process. It’s not complicated. But it does involve several steps. Lot’s of soil prep. I used horse bedding compost. You dig a trench, placing the crowns properly and then gradually filling the trench as the spears emerge.

And here is the thing. You really don’t get a full harvest for 4 years. The antithesis of immediate gratification. Yes, you could take a few spears in year 3. But not much. The plants need to get firmly established. The payback of this patience and loving care for the soil is perhaps 20 years of heavenly harvests.

Now here we are, in our fifth year, eating asparagus every day. Giving some away. Part of the fun of growing food is sharing it with friends and family. And…searching for recipes.

Asparagus wrapped in prosciutto. Par boil the spears until just slightly limp, cool them immediately in an ice water bath. Dry them and drizzle with EVO, sprinkle with shredded Parmesan, wrap with the meat. Roast carefully. Or Google for your own version. If you are invited to dinner, bring this.

Asparagus soup! After trying various versions of this aromatic delight, I have come up with my own recipe. Adjust to your taste.

~ In a medium/large sauce pan saute a finely chopped 1/2 medium sized sweet onion in butter. Do not brown. For the last few minutes, add some cloves of finely chopped garlic. Do not over cook! Leave in the pot.

~ Fill the pot with one inch pieces of asparagus (hopefully harvested that same day - there is a difference - just like corn). Add enough chicken stock to cover the asparagus. Boil until fully softened. You will have set aside a few tips as a garnish.

~ Remove from heat, cool briefly. Add shredded Parmesan and a small amount of heavy cream. Squeeze the juice of about a quarter of a lemon. Maybe three pinches of salt and two grinds of black pepper. Pulverize with an immersion stick until creamy.

I am deliberately being vague about quantities because I believe that recipes are just someone’s opinion. Make this soup your way. The first time, you will say “good, but needs more or less cheese or salt”…or whatever. Tweak to your desired result.

Grilled asparagus. This is a nice project if you are also planning to grill some protein. Just brush them with EVO and salt/pepper to your liking. Asparagus can be enjoyed at room temp, so I grill it first. Be careful. It is very easy for the asparagus tips to become crunchy charcoal - use medium heat and turn them frequently.

Steaming is the classic way to prepare asparagus. I think there are times when that can be the straight up simple way to enjoy them. Don’t overcook, just apply salted butter or a Hollandaise sauce. Yum.

But wait! In my humble opinion, THE best way to bring out the special flavor of asparagus is oven roasting. I use parchment paper to line the pan - easy cleanup. Just brush the spears with EVO - salt and pepper as you like. Pop them into a 350 oven for about ten minutes. You get maximum flavor, a nice texture - not that burned essence that often accompanies grilling. Eat as is. Or…try a sauce.

Here is sauce we tried. Some loved it. Others were “meh..” Use is as a starting point for your own creation, perhaps. I really liked it.

~ 3 or 4 heaping tablespoons (globs) of sour cream

~ 1 heaping teaspoon of white horseradish

~ 3 pieces of very finely chopped bacon

~ 2 rounded tablespoons of grated Parmesan

Blend thoroughly and serve slightly warm or at room temp.

Now that the asparagus plants are fully mature, we can harvest for up to six weeks. The first nibbles were on April 17 - almost two weeks ahead of tradition. Guess why.

Anyway, that says that we have another week or so of what I call the “queen of vegetables”. And another week of funny smelling pee :)

Below is what the queen looks like once you stop cutting and let her become a big fern. In the late fall, after the ferns have turned brown, cut and remove them to prevent pests from overwintering in the foliage. Sprinkle some pelletized lime or wood ashes on the bed - asparagus like a slightly sweet soil. Apply a one or two inch layer of compost. Like a winter blanket.

Asparagus shading lettuce

After this seasonal feast, we’ll take a break from asparagus. But in a couple of months, I’ll be yearning for it again. We are fortunate to have a global supply. The spears from Peru and Mexico are pretty good. Chances are small you are going to grow your own. But if you can find it now from a local farmer, treasure it. And note how much lighter and brighter the flavor is when it is that fresh. Enjoy.

https://www.verywellfit.com/asparagus-nutrition-facts-calories-and-their-health-benefits-4118017

https://www.johnnyseeds.com/growers-library/vegetables/asparagus/asparagus-key-growing-information.html

https://www.helgilibrary.com/charts/which-country-produces-the-most-asparagus/