April showers bring May flowers, isn’t that the saying? We are in full bloom here in the Ozarks, the Redbud trees have shown their radiant purple berries for a couple weeks now, and Dogwood trees can be spotted among the forest.
My official spring vegetable is asparagus. I can recall the asparagus patches that my parents used to have on their farm. This is the time of the year that I try and stock up on asparagus and blanch and freeze it, so that we can preserve the freshness of locally grown asparagus year round. This spring vegetable is best when used in an uncomplicated recipe, to enjoy the full flavor. From boiling to grilling – asparagus is sure to be a favorite around your family’s dinner table. But, be sure and visit a farmers market soon, because asparagus season typically runs from May through the middle of June.
Selection & Storage Tips
You want asparagus stalks that are crisp and firm. The heads should be tightly closed and full and be sure that the end of the stalks are moist, not cracking. Key: Asparagus will only last about four days, so either plan meals accordingly or blanch and freeze your harvest. If you plan on keeping asparagus in the refrigerator, be sure and wrap the stalks in a damp cloth and place in a plastic bag that is not sealed.
Preparation Tips
When preparing your asparagus for a meal, be sure and trim off the ends. Some might disagree with me on this, but the easiest way to find where to trim the ends is to snap off the asparagus ends. I do this by holding the spear firmly and bend it until it breaks in a natural place, where the asparagus gets tough. Then I place that spear on a cutting board with the rest of the stalks and cut all spears in the same location.
One of my family’s favorite ways to enjoy in the spring asparagus harvest is by grilling. We serve asparagus as a side with many meals and it has become one of my son’s favorite vegetables.
Be sure and try not to overcook asparagus – that’s where most folks go wrong. No matter which way you cook this vegetable you still want it to have a little “bite” left. I’m getting low on recipes, so send in some today and help me out.
