We are into our third week of asparagus. I can’t imagine it will last much longer. I am secretly hoping it doesn’t. Having recently bought this home adorned with three separate 2′ x 12′ asparagus beds, I am having my first experience with growing asparagus. I couldn’t wait for our first crop. I checked the beds everyday for two weeks for little nubbins poking up out of the straw. They finally came after I started to panic thinking the same something that devoured my tulip bulbs feasted on my asparagus roots.
Asparagus beetles have gnawed a few stalks, but there are not enough to break out the pesticides. I also read that planting tomatoes with asparagus deters them. So I am planting our odds and ends of left over tomato plants in the asparagus beds.
We are trying our best to do the “eat local” thing. And so we have eaten asparagus grilled, steamed and curried. We have eaten asparagus quiche, cream of asparagus soup, and asparagus with pasta. I am done. I can wait another year for those delectable spears.
Here is my favorite recipe, though, created by my friend Miriam (truly the queen of seasonal eating):
Cream of Asparagus Soup
2 tablespoons olive oil
1/2 cup each, fresh cilantro, dill, parsley, chopped fine
1 tablespoon fresh grated ginger
1 bay leaf
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon coriander
1 bunch asparagus
3 tablespoons lime or lemon juice
Saute leek in olive oil in 2-4 quart soup pot until soft. Add 3 cups water, cilantro, dill, parsley, ginger, bay leaf, salt and pepper. Bring to a boil, turn to medium low and simmer for 20 minutes.
Break woody ends off asparagus and cut into 2 inch pieces. Add asparagus, coriander and 2 more cups water to soup pot. Simmer 5 minutes until asparagus can be pierced with a fork.
Turn off heat, remove bay leaf, and blend in food processor. Return to pot, stir in lime or lemon juice. Season to taste. Serve warm. Serves 6
