HOME                     OTHER LINKS                  RECIPES

ASPARAGUS
Asparagus season begins around mid-April and usually lasts about 2 months. The amount harvested each day increases rapidly as evening temperatures increase. Two varieties are grown at our farm: Syn 4-56 which is about 50-50 mail and female plants, and Jersey Knight, an all male variety. We snap our asparagus about 3-4 inches above ground level (rather than cut it at ground level) so your trim loss is kept to a minimum. This reduces the amount sold each year, but gives a superior quality.

It is also important to keep asparagus standing upright in about 2 inches of water to prevent the ends from becoming woody and tough. Harvesting ends once the diameter of spears begin to rapidly decrease in size. The beds are then prepared for next year.  A well-kept asparagus bed should last 2-3 decades or longer.

FACTS AND FOLKLORE
Early American Indians dried asparagus for medicinal uses. It was used as a natural diuretic and for kidney/bladder problems.

• Asparagus contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems.
  
• Asparagus is an excellent source of vitamins A and C. It’s also a good source of potassium, phosphorus, and some iron.
  
• Asparagus derived it’s name from the Ancient Greek, who used the word to refer to all tender shoots picked and savored while very young.
  
• In Germany, every eatery from the tiniest to the most elaborate, offered spargelkarte – a special asparagus menu that would list as many as 45 variations of this vegetable. Like most Europeans, they prefer the white asparagus.
  
• White asparagus is achieved by growing the stalks under mounds of earth so the sun does not strike them to produce chlorophyll.
  
• Asparagus growing takes patience. Crowns are planted in the Spring and then are set to permanent fields when they are about 1-1½ years old. It takes them about 4 years to produce a sizeable crop.
  
• This Spring vegetable loves the sun and water. An asparagus spear can grow as much as one inch (or more) in an hour when weather conditions are just right. The stalks reach about 7-7 ½ inches when they are cut or snapped around ground level.

Roasted Prosciutto-Wrapped Asparagus
24 Medium Asparagus Spears
12 Thin Slices Prosciutto (about 8 oz.) – (you can also use deli-ham)
1/4 Cup Grated Parmesan Cheese
1/4 cup Boiling Water

Preheat oven to 400E. Place asparagus spears and 1/4 cup boiling water in large roasting pan. Cover with foil. Steam for 10-15 minutes or until tender. Transfer spears to paper towels and wipe pan dry. On waxed paper, place 1 strip prosciutto, sprinkle with cheese, and place an asparagus spear on one end. Roll prosciutto around spear, slightly overlapping at the end if possible. Repeat with remaining food. Place wrapped spears in roasting pan and roast 10 minutes or until prosciutto begins to brown.

In 2-quart saucepan, heat broth and 4 cups water to boiling, over high heat. Reduce heat to low and simmer, covered. Cut 1 inch tip off of each asparagus spear and reserve. Cut remaining stalks into 1/4 inch pieces. In deep, non-stick skillet, heat 1 tblsp. butter over medium heat. Saute onion and pieces (not tips) until they begin to soften (about 10 minutes). Add rice and remaining butter. Cook until rice become opaque, stirring frequently. Add wine and cook until absorbed. Add ½ cup of simmering broth and stir until absorbed. Continue cooking about 25 minutes, adding remaining broth ½ cup at a time until all is absorbed. Stir in reserved asparagus tips when the last ½ cup of broth is added. It should have a creamy consistency when done. Stir in cheese, salt, and pepper.

Asparagus and Green Onion Frittata
8 Large Eggs
½ cup Whole Milk
1/8 tsp. Black Pepper
Dash of Salt
12 oz. Asparagus, trimmed
1 tblsp. Margarine or butter
6-8 Green Onions, chopped
2 oz. Light Cream Cheese

Preheat oven to 375E. In medium bowl, combine eggs, milk, pepper, and salt with whisk until blended. Set aside. Cut asparagus stalks into 1 inch pieces. In non-stick 10 inch skillet, with oven safe handles, melt butter over medium heat. Add asparagus and cook for about 6 minutes, stirring often. Stir in green onions and cook 2-3 more minutes. Reduce heat to medium-low, and pour egg mixture over vegetables. Drop very scant teaspoonfuls of cream cheese on top of the egg mixture. Cook 3-4 minutes without stirring, until eggs begin to set around edges. Place skillet in oven and bake 10-12 minutes or until frittata is set and knife in center comes out clean. Cool just a minute, and then cut into wedges and serve.

Back to Top