Though it is near freezing, (yesterday it was 80 degrees), with rivers of rain, hail and tornadoes, it is asparagus time again. The first vegetable to arrive in the spring, I am plucking handfuls and faced with what to do with it all. I have quite a lot of it left from last spring. It's in the freezer. But, I don't really like frozen asparagus; it is the texture I presume. Pickling it would turn it to mush like freezing. My husband won't eat it. So, I guess I will have to start marinating it, roasting it and eating lots of it. That, and giving it away to my cooking daughter.
7 comments:
Ooh dear, I'm like you, love fresh asparagus, it kicks off the season, but not too fond of frozen.
I see we are headed for the same weather system that came your way, I'm not looking forward to it.
Thanks for the heads-up sweet friend.
~Jo
I always know that spring has officially arrived when I see bunches of asparagus sold at all of the little fruit & veg stands that dot the roads where I live. Time for asparagus risotto, asparagus omelettes, and my favorite; asparagus dipped into hollandaise sauce :)
I love asparagus and eagerly await it's arrival each spring. Love those plates!
What a great problem to have!
I love it with scrambled eggs over them ... but I guess that wouldn't take care of the texture issue. Hmmm.
With the eggs I drizzle a sauces from the blender of tarragon, chives, lemon and olive oil. Really yummy.
Perhaps that would distract from the texture?
I've had no success in growing asparagus. But I have an empty slot in my potager, and I am going to give it another try. Any tips?? I used to pick it wild along the country roads when I lived in Colorado, so delicious!
Jeri, try not picking any stalks the first year. All the growth will go into the plant and it should do better the second year. Maybe the ones you planted weren't good stock. That's the only tips I have. It nearly grows by itself here; I don't coddle it.
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