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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Appetizing Asparagus Recicpes

Appetizing Asparagus Recicpes

Asparagus is one of the first vegetables to be harvested each spring. Known for its long green stem and feathery top, asparagus pops out of the ground right around the same time as the first spring flowers. One of the few green perennials we eat, asparagus is at its best when other vegetables are barely more than seeds.

Asparagus is an excellent source of a wide variety of vitamins and minerals, including vitamins A, C, E, K, B6, calcium, thiamin, riboflavin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, selenium, chromium, magnesium, and zinc. It is also a rich source of dietary fiber and protein.

Asparagus is best eaten at the peak of freshness. If you grow your own, wait to harvest until just before you’re ready to cook it. If you’re buying them, try to find a local source, such as a farmers’ market or food co-op. If you plan to keep asparagus for longer than a day or two, store it like a bouquet of flowers, trimming a 1/4″ or so from the base of each stalk and placing them in glass with about an inch of water at the bottom. This will help the stalks to retain their crispness until you’re ready to cook them, and prevent them from becoming tough and “woody.”

Cook asparagus only until it becomes tender, removing it before it begins to lose its bright green color. The smallest spears only need to be sautéed for a few minutes. Larger spears are best if boiled in salt water for about five minutes.

Bring spring to your table with these appetizing asparagus recipes:

Simple Sautéed Asparagus
Ingredients:
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Directions:
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender.

Grilled Asparagus
Ingredients:
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
Salt and pepper to taste

Directions:
Preheat the grill to high heat. Lightly coat the asparagus spears with olive oil. Grill for 2 to 3 minutes, until tender. Season with salt and pepper, or your favorite herbs, to taste.

Creamy Asparagus Soup
Ingredients:
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice

Directions:
Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and simmer until the vegetables are tender. Set a few asparagus spears aside for garnish. Place remaining vegetable mixture in an electric blender and purée until smooth. In the same pan that was used to simmer the asparagus, melt butter. Sprinkle flour, salt, and pepper into the butter, stirring continuously for approximately two minutes. Remove before the flour browns. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable purée and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through. Ladle into bowls and garnish with asparagus stalks.

5 comments

1 Sandy { 05.14.11 at 11:02 am }

The season is about over for our asparagus in Western KY. One favorite recipe my family look forward to every year is My Asparagus Omelette. It’s a real treat this time of year to serve this recipe with fresh picked asparagus. Try it … you’ll like it!

2 jerry { 05.13.11 at 4:56 pm }

I like to blanch them as a step before the saute pan. The color is better and they do not have to fry so long/

3 Candy { 05.13.11 at 3:29 pm }

I’ve inherited my moms 2 patches. The oldest one has to be thirty years old or more. It still produces quality asparagus. I like it creamed on toast with a little salt & pepper. Easy, yummy supper!

4 Jayla SunBird { 05.11.11 at 10:59 am }

Wow! An asparagus soup like this can make a person crave a cup a day; as long as the season lasts.
A good soup is both energizing and relaxing; So many thanks for this recipe.

5 Colleen { 05.11.11 at 9:06 am }

Anyway you fix asparagus is a good way! I have a very productive bed (6 yrs old) and really enjoy harvesting the tasty little spears!
My favorite asparagus: purple passion. I think that one is the most flavorful of all!

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