Upon starting 100 Mile Harvest we made a commitment to eat only local, seasonal foods. We knew that we would have to give up many of the fruits and vegetables that we had come to love and expect year-round, among them asparagus.
Finally, after more than 10 month of waiting, we saw the first spears in the market. A sign that the spring is near. In Texas, the first asparagus crop can be picked as early as March, even though their season generally runs from April through May.
Gita VanWoerden said she was thinking of us as she harvested this delicacy and decided to share the first picking with us. We were so grateful – after 2 months on a broccoli and cauliflower diet – we were ready to introduce a new vegetable into our menu. The asparagus was not only a delightful offering, but it served to remind us yet again of the appreciation our family has for the change in seasons.
Did you know that the asparagus is a member of the lily family just like onions and leek? It’s spears grow from a crown, planted about a foot deep in the soil. It is best to wait up to 3 years before the first harvest, to allow the plant to develop deep, strong roots. But all the waiting will be worth it, for the asparagus will produce for 15 to 20 years without being replanted.
I love asparagus not only for its delicate creamy flavor, but also because it is low in calories and dense in nutrients. Asparagus is known to be a folic acid power house, as well as a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
You can find it in three colors, green, purple and white. It is versatile enough to be grilled, saute, baked, fried, cooked, steamed and even microwaved. It can be eaten cold or hot, as an appetizer, as a salad with a balsamic vinaigrette, as a soup, or as an entree.
Our family prefers it saute, with a little bit of olive oil, garlic, green onions, basil, salt and pepper to taste.
First, bring saute pan to medium heat. Add 1Tbsp of olive oil, garlic and green onions.
Then add the asparagus, basil and seasonings. Saute 4 to 5 minutes or until crisp-tender.
Serve immediately and enjoy!
You can change the recipe slightly by adding diced red bell peppers or cherry tomatoes, oregano and thyme. Or you can be more adventurous by adding toasted almonds or pine nuts.
