Asparagus is the vegetable I always hear stories about, like the wild aspragus that use to grow out to my aunt and uncles or the “hurry up and pick before anyone else sees it” stories. I really the crisp, earthy taste of simple roasted aspragus and I feel that it is definitely one the treats of spring. Make sure to get smaller stalks of asparagus: as aspragus grows, it becomes woody and inedible.
Asparagus can be preserved by either canning or by freezing. To freeze, simply cut into even piece, blanch or steam for 2-3 minutes, pour into an ice bath, pat of excess moisture, and place in a freezable container. Canning takes a bit of special care but there are good instructions on the Year of Plenty site!
My recipes for Asparagus.
I have a really bad (well, not really bad) habit of simply roasting asparagus with a bit of olive oil and salt. Fresh asparagus rarely makes it in to recipes!
Recipes from Around the Web:
- Roasted Asparagus and Fennel from Good Things Grow
- Baked Asparagus Frittata from Cookie and Kate
- Lasagne with asparagus and mushrooms from Five and Spice
- Roasted Asparagus and Chanterelle Fricassee from Roost
- Asparagus and Spring Onion Risotto from The Year in Food
- Whole Wheat Crepes with Spring Vegetables from This Homemade Life
- Asparagus Popover from Always With Butter
- Quinoa with asparagus and toasted coconut from Scandi Foodie
- Warm Asparagus Salad with Basil and Mint Pistou from Sprouted Kitchen
- Shaved Asparagus Salad with Parmesan from A Couple Cooks