Asparagus season is almost here! Soon, grocery stores will have huge stacks of fresh, perfect asparagus. When it's abundant, it's cheap! Take advantage of the opportunity to indulge when the quality is at its peak and the lowest price.
Yes, the beautiful green stalks are incredibly delicious, but they are a nutritional powerhouse, too! You don't need to smother it in a cheesy sauce. Here's a way to eat it naked and enjoy it! (Not you, silly, the asparagus!)
When I was growing up, my mom would occasionally splurge and buy a can of asparagus. It was a luxury for us, and we each got a spear or two.
When I look back, the asparagus was pale and mushy stuff, but Mom acted like it was a treat. So, around that table of six, it always was! She was a clever momma and did her best to broaden our culinary horizons.
Years later, I was the momma encouraging a love for vegetables. When we moved to the farm, the previous owners had a large, well-established asparagus patch.
So, every spring from April to early June, we gobbled up every tender spear of perfect asparagus we could find. It was such a luxury!
I was always grateful for that little gift Roy and Marie left us at the farm. I'm sure they hated to leave it behind. It takes three years until you can harvest newly planted asparagus.
You can only cut it for about six weeks every spring to keep it producing. It needs time to grow its tall, ferny-looking tops for the rhizomes to recharge for another season.
We left the farm years ago. If I had planted asparagus at our new home, we would have been harvesting our own for several years. Ah, hindsight.
These days, I eagerly scan parking lots along the main drag for the stands of plucky folks who grow and sell this gorgeous vegetable. Sometimes, homegrown asparagus is as thick as my thumb and still tender!
Spring is tricky in Nebraska. I can't count how often my beautiful tulips have been covered with snow. Spring goes by fast wherever you live, so pick daffodils and eat fresh asparagus while you can!
I give the same advice about sweetcorn season!! The shortest distance and time from farm to table is always the best! The season for the best fresh asparagus is as brief as a junior high romance, so enjoy it!
I love this method of making asparagus because you don't have to get out an appliance or wash a skillet or roasting pan. It is asparagus in its purest, most simple form.
Asparagus tastes great, looks gorgeous on a plate, and pairs beautifully with springy things like tiny new potatoes or hard-boiled eggs.
We love it alongside salmon or ham. It's simply perfect for Easter dinner! It would look amazing next to my favorite dilled carrots! So here's how you do it!
Wash the asparagus under cold running water. Next, snap off the woody stem end of a pound of fresh asparagus. The magic is when you bend the stalk; it will snap at precisely the spot where it turns from tough to tender.
Lay the stalks in a glass baking dish. I love using glass dishes for so many recipes! Arrange the spears "head to tail," so about half the tips are on one end of the pan and half on the other.
Add about a tablespoon of water and arrange the lemon slices on top of the asparagus. Cover the pan with plastic film and microwave for 3-5 minutes.
Check after 3 minutes. If the stalks are easily pierced with a knife tip, it's ready to eat. It's up to you to decide on the perfect level of crispness!
Peel back a corner of the film and drain off the liquid. Now drizzle olive oil, butter, or a little of both over the beautiful green stalks and shake the pan to distribute. Sprinkle with kosher salt and fresh ground pepper if you like. Serve hot.
Leftovers? No such thing! I always make "plan-overs!" Pour your favorite vinaigrette or Italian dressing over the leftover spears and refrigerate. Delicious, added to a salad, or served with some crusty bread and a little hunk of cheese!
Not long ago, a generous serving of asparagus was center stage on our little "farm food" supper of turkey sausage, scalloped corn, and carrot coins. It gave a simple meal a little class, don't you agree?
Soon, asparagus will be at its peak of quality and freshness, AND it's at the lowest prices of the year! Now that you know how quick and easy it is to prepare, I hope you'll grab some soon! Cook asparagus this way and use it in this wonderful old egg and asparagus casserole recipe!
I'd love to know how you like to fix asparagus. Have you ever eaten it raw, chopped into a salad?
If you liked this recipe, you are my people! So please share this post on your social media accounts like Facebook, Instagram, Twitter, and Pinterest if you enjoyed this recipe today. It would really tickle me, and I'd be ever so grateful; thank you!
Love, GB (Betty Streff)
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