Spare Us for the Asparagus

1st Spring Harvest

On a daily walk last week I picked the first harvest of the season - a handful of asparagus. That I remembered to look for it, and was able to find the sprouts, and actually got some picked before they were three foot bushes blowing in the wind is a success! Several years ago when we thought we could be gardeners we planted a few asparagus plants,  now our 'garden' is a grassy/weedy strip with 6 open spaces of ground cleared for hopeful tomato plants. Usually after I've boughten a few expensive bunches of asparagus at the store Don will tell me I should have checked the plants. Last year he added to the comment telling me that there were several patches along the fence lines (of course this was in June when they were waist high). I didn't even have to plant them, let alone weed, fertilize, or water. I just had to remember them! To help with that effort, I tied bright ribbons to the fence at each bush last fall. Don isn't a fan of asparagus, or many green things, so I didn't tell him the clue. All was good until daughter was back at Christmas and feeding cattle with her dad. When he remarked that he wondered when the County was going to fix that bridge they'd marked with the ribbon, she spilled the beans, or the asparagus. But luckily the asparagus went unharmed and has yielded three nice bunches of harvest, making my daily walks healthy in more ways than one.
Asparagus is a nutrient dense vegetable - high in folic acid and a good source of potassium, vitamin B6, Vitamins A and C, and thiamin. Also low in calories in high in fiber. Asparagus is grown all over the world, and is a member of the lily family like onions and garlic.

My harvest was enough for several servings at home of steamed asparagus with a morney (a white sauce with Swiss cheese) sauce, and a chicken-asparagus- apple salad (I doubled the recipe) for UMW Guest Day. Here are the recipes.

Asparagus Mornay

1 ½ pounds fresh asparagus, trimmed

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup half-and-half cream

½ teaspoon chicken bouillon granules

⅛ teaspoon ground nutmeg

⅛ teaspoon salt

½ cup shredded Swiss cheese

2 tablespoons crushed butter-flavored crackers

            In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Arrange spears in the bottom of a greased 1-1/2 qt. baking dish; set aside and keep warm.

            In a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in the cream, bouillon, nutmeg and salt. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

            Remove from heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 7 inches from the heat for 3-5 minutes or until lightly browned.  (4-6 servings)

This made a tasty spring dinner

Asparagus, Apple and Chicken Salad

1 cup cut fresh asparagus (1-inch pieces)

2 tablespoons cider vinegar

2 tablespoons vegetable oil

2 teaspoons honey

2 teaspoons minced fresh parsley

½ teaspoon salt

¼ teaspoon pepper

1 cup cubed cooked chicken

½ cup diced red apple

2 cups torn mixed greens

There are always lots of good salads at UMW
Guest Day

             

 Cook asparagus in a small amount of water until crisp tender, about 3-4 minutes; drain and cool. In a bowl combine the next six ingredients Stir in chicken, apple and asparagus; toss. Serve over greens. (yield 3 servings)