The last two weekends have been spent almost entirely outside. The nights may still be a bit chilly, but the days are warm and the sun is shines most of the time. Things are starting to come up all over. My rhubarb is sprouting and I’m going to have to dig out those recipes soon, but the thing I’m most excited about is the asparagus!
Until he’d had it grilled with olive oil, salt and pepper, my husband didn’t even like asparagus. Which made it extra odd that asparagus was my daughter’s first favorite food. Before she was a year old, she would eat as much asparagus as her little body would hold. My grandma was very impressed when we went out for dinner and ordered the baby a side of steamed asparagus. She was more impressed when the baby ate the entire thing and started looking for more. I hated the diapers after those days, but she was happy.
My ex-husband’s dad and stepmom had a patch of asparagus nearly 200 sq feet. I tried to be polite when we were there, but I was always a little sad that they didn’t let me have free reign in their asparagus field. However they would send us home with decent sized bags of asparagus when we went to visit. It was a nice perk, but I suppose free asparagus isn’t really enough of a reason to stay married to anyone that isn’t right for you.
These mornings, we take a walk around the yard to marvel at all we have accomplished and find out what’s changed overnight. I was excited the morning when I noticed the new asparagus emerging from underneath last year’s leavings. This morning, I picked a single spear of asparagus and gave it to my daughter to eat. It feels luxurious to be able to eat it completely raw straight out of the garden. Our patch is too small to be able to pick enough to use as a side dish, yet, but some day…Right now, there is just enough to be able to add a little to an omelet for a quick and easy dinner (when the boys aren’t home and the girl just wants a peanut butter sandwich.)
Asparagus is one those “expensive” vegetables, even at Farmer’s Markets when it’s in abundance. I am always careful when I buy it because I just don’t want it to be wasted. Look for tight buds on the tips. If the buds aren’t tight, the asparagus is past its peak. If too much of the ends are woody, it’s going to be stringy. And once you select the perfect asparagus it should be stored upright in a glass of water or vase. Ideally, it is eaten the day you purchase it. Rather than cutting the ends, we snap them off. They always break at the point where it starts to turn woody and inedible.
I thought this would be a great recipe to share with you because it just seemed like spring. After making it myself, though, I am going to caution you to not reproduce it. Grill or broil the asparagus and green onions together tossed in a combination of olive oil, salt, and pepper. Add garlic or Parmesan if would like, but skip this sauce. It’s just sour cream and lemon juice heated together. I’m sure it’s supposed to resemble an easy hollandaise, but it doesn’t quite get there. The acid in the lemon juice causes the sour cream to curdle slightly giving the sauce an unpleasing, mouth-coating texture that ruins the dish. I served the sauce on the side and after taking the photos and gingerly taking a bite, I washed off the sauce. Not worth it. The broiled asparagus and onions are quite lovely by themselves.
Asparagus and Green Onions
Cook together 2 pounds of asparagus and 2 bunches of green onions. Heat 3/4 cup sour cream and 1 TB lemon juice. Pour over vegetables.
For more green sides, check out broccoli casserole, cabbage salad, and green beans.
I love simple vegetable dishes where the vegetable is the star and the sauce is just a nice add on
And like your burgeoning asparagus, your writing is really developing,too!
Thank you! It’s all about practice, isn’t it? And it’s pretty obvious when I’m not feeling inspired.
This reminds me I need to check my asparagus patch. And I’m hoping you’ll post some delicious rhubarb dishes. My rhubarb is out of control!! 🙂
Ive been making them, I just need to download pics!