Asparagus

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Gun Tramp

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Starting to come up here, enough for a first meal. Escaped the last four nights of freeze warnings and it appears we're now out of danger for the season. My favorite preparation is oiled and then blackened either in a very hot pan or on a grill. The inside should still be firm, only possible with high heat. When I can't stand any more that way, the remainder of the season's pick is cooked, pureed, and then frozen for winter soup. I call ones like this a fattie. Did you spot the pheasant feather?006.JPG
 

erhunter

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I've been eating small batches for a week now in eastern Pa. out of my garden. Fresh asparagus is a treat!
 

fleener

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take a piece of pepper jack cheese, surrounded by asparagus wrapped in bacon on the grill is very good.

Fleener
 

TNGhost

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Just barely popping out of the ground in my garden here, but then we still have snow on the ground in patches and the temps are going to be in the 20s the next couple of nights. Rhubarb is getting going too.
 

Cobra6

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I've been eating asparagus in Northern Virginia for about 2 weeks now. They all started to "pop" around the latter part of April. I have the Purple Passion, Mary Washington and Jersey. I agree Ames, the big fat ones on a grill are delicious.


Cobra 6
 

sussexmuzllodr

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If I eat them canned I consume the water from the can. Sort of like Motor Medic in a can for the body.
SM
 

Baxter

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Fat ones. Steamed. Much butter, a little salt. Heavenly. Asparagus soup, in the dead of winter is absolutely wonderful. Grilled? Only if I must. My wife peppered the asparagus once. Only once and decades past.
Asparagus doesn't grow well on my land. My daughter finds the occasional spear, usually pencil thick.
 

TNGhost

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I'll have to admit, when mine start getting ready to cut I sometimes have a hard time making it back the 100 yards or so to the house with many left, as i just can't resist snacking on them on the way. :)
 

tenngun

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Townsend cooking vids has an eighteenth century recipe for it baked in a french bread roll with a butter sauce.... it is so good
Grilled with bacon over pecan smoke ummm
Sliced raw in a salad with malt vinegar and olive oil and chopped hard boiled egg, oh my
 

Eterry

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As a child the whole north side of our barn had a huge asparagus patch. We ate it so much, and canned a bunch for winter.

My small patch in my garden has already gone to head. I picked quite a few stalks, grilled most of it, tossed some in moo shoo pork i made.
I know my Jack Russell likes it too.
 

Brokennock

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I like it grilled, the younger shoots I like steamed (heavy on the butter when served), bacon wrapped is good.
Dad and grandma make/made a soup with it similar to Italian wedding soup (which I don't usually care for), that is out of this world, with it. Dad uses very small meatballs and grandma used browned pieces of hot Italian sausage. Served over a scoop of rice. Very hardy and filling.
 
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