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 ASPARAGUS TIPS AND RECIPES

  
   
 

ASPARAGUS

      Asparagus is a perennial which grows from fleshy roots or crowns.  In Pennsylvania the new spears are harvested during late April, May and June.  In good weather spears may grow 6 inches a day and are harvested when they reach about 9 inches.  Asparagus is picked once or twice a day.  The diameter of the spears has nothing to do with age.  All spears are young when picked, three days old or less.  After the picking season the asparagus is allowed to grow into ferns up to 7 feet tall.  During the summer and fall they store reserve food in the roots for the next growing season.  Our asparagus is snapped, not cut, leaving the tough part in the field.  This means you can use the whole spear without any waste.  Immediately after picking, it is cleaned and refrigerated to insure freshness and high quality.

 

  
 

 

STORAGE  Asparagus should always be refrigerated until used.  If you are going to keep asparagus for any length of time we suggest it be stood upright in a shallow pan in 1" of water in the refrigerator.  Change the water daily.  Asparagus stored in this way can be kept for two weeks or more without loss of quality.

FREEZING  Asparagus is a good vegetable to freeze either as whole spears or cut pieces.  Steam blanch for two minutes, chill immediately in cold water, drain, pack in plastic bags, and quick freeze.  Cook frozen asparagus by steaming for two or three minutes.

COOKING  Asparagus should be steamed.  Use a steamer or stand upright in a deep pan with 1" of water & cover.  Steam not more than 10 minutes.  DO NOT OVERCOOK!  If you like it crisp, try 5 minutes.  For the microwave, place 1 lb. in a shallow glass baking dish with 1/2 in. water and cover with plastic wrap. Cook for 5 to 7 minutes on high.  For lesser amount, use a shorter time.

 

  

 

ASPARAGUS RECIPES

 

ASPARAGUS VINAIGRETTE  

Break asparagus into 1" pieces.  Steam for 5 minutes.  Pour dressing over hot asparagus & mix.  Chill at least 12 hours.  Use 1/2 cup dressing for each pound of asparagus.  Dressing:  2 Tbs. vinegar, 2 Tbs. lemon juice, 3/4 cup salad oil, 3/4 tsp. salt, 1 Tbs. sugar, 1 Tbs. chopped chives or scallions, 1 Tbs. chopped green pepper, 1 Tbs. chopped pickles,  2 Tbs. chopped pimento (optional), 1 Tbs. chopped capers (optional).  Put together in a jar and shake.

 

 

   CREAM OF ASPARAGUS SOUP  

Sauté 2 Tbs. chopped onion, 1 Tbs. chopped chives, and 2 Tbs. chopped parsley in 4 Tbs. margarine.  Add 4 Tbs. flour and stir until bubbly.  Add 2 cups pureed asparagus (about 1 lb.) and 1 chicken bouillon cube.  Cook until thick.  Just before serving, add 2 cups milk and heat (don't boil).

 

 

 GRILLED ASPARAGUS: 

Use jumbo asparagus (the thin spears fall through the grill).  Toss raw asparagus in Italian dressing or a lemon juice/olive oil dressing and just throw on a medium hot barbecue grill (roll around like hot dogs) for about 15 minutes (if you put the lid down it takes less time).

 

    PICKLED ASPARAGUS  

   Brine: 

1 gallon White or Cider Vinegar

10 cups Water

1 cup Kosher Salt

 1 dozen wide mouth canning jars, lids and rings

 12 pounds asparagus (fatter asparagus stays crisper)

  Spices in each jar:

                  1/2 tsp dill weed or 1 tsp of curry powder

                  1/4 tsp mustard seed

                  3 cloves fresh garlic (chopped)

                  1 hot dried chili

Directions:  Wash asparagus and cut into lengths to fit into jars leaving about 1 inch head space.  Bring brine to boil.  Pack asparagus into jars, add spices and fill jar with hot brine. Adjust lids and rings. Process in boil in water bath for 10 minutes.

 
 
 

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