I love, love, love asparagus. I’d plant it in my garden, but it honestly requires more patience than I can afford it. Sources I’ve read recommend not harvesting any spears during the first TWO YEARS, since they need to establish deep roots. The third season is brief; really, you’re waiting until year four to kick things into gear. Nope, I’d rather rely on the fabulous growers at the Urbana Market at the Square for my asparagus. Mine could never hold a candle to the crops you’ll see when you shop this time of year.
Here’s an interesting use for that tasty asparagus that I found online. If you love pesto as much as I do (could eat it with a spoon!), give this a try:
ASPARAGUS PESTO (from Southern Living)
Toss with cooked pasta, or spread on crostini and top with chopped tomatoes and bacon.
Makes about 2 1/2 cups
- 1 pound fresh asparagus
- 1/2 cup freshly grated Parmesan cheese $
- 1/2 cup pine nuts
- 1/2 cup olive oil $
- 1 garlic clove
- 1 tablespoon lemon juice $
- 3/4 teaspoon salt
- Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
- Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.
- Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.