I’ve really been enjoying the asparagus that’s been in the supermarkets lately. The stalks haven’t been too big or woody, and the price has been right.
Most of the time, we blanche our asparagus and serve it as a side with our main dish. I also like to broil it for about 4 or 5 minutes, on cookie sheet sprayed with vegetable oil, seasoned with a little olive oil, salt, pepper, garlic powder and crushed red pepper flakes.
The leftovers (if there are any), are pretty tasty, too.
Of course, I can’t wait to harvest my own asparagus later this spring. Over the past several years, I’ve been busy planting making an asparagus bed on the east side of our house, in full sun all morning. (Asparagus is ready to harvest the third year after planting.)
Planting the asparagus bed may well be the smartest thing I’ve done in all my years of gardening. How many things can you plant in your vegetable garden that will allow for harvests over 20 years or more?
I recently received an e-mail from the California Asparagus Commission with a nice recipe for an asparagus scramble (below). It looks like something that might be pretty tasty.
The group’s Web site also has many, many more asparagus recipes. If my Mary Washingtons (variety) produce like they should, it will be a site that will be bookmarked and visited quite often.
Fresh Asparagus Scramble with Herbed Cream Cheese & Tomatoes
1 pound asparagus spears, ends trimmed
8 large eggs
Salt and pepper to taste
1 tablespoon olive oil
4 ounces whipped garlic and herb cream cheese
1 pint cherry tomatoes, sliced in halves
1 tablespoon chopped fresh parsley
Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.
Whisk eggs in large bowl. Season with salt and pepper. In a large skillet over medium heat, heat olive oil. Add eggs. Stir until eggs
are almost set, about 1 minute. Add cheese in dollops and then
add tomatoes. Stir until cheese melts and eggs are softly set,
about 2 minutes.
To serve, cut asparagus spears into 2- to 3-inch pieces and fold into egg mixture and place on heated plate or oval ovenware. Garnish with chopped parsley. Option: serve an additional 2-3 spears of cooked asparagus on the side.
Note: 3 whole eggs and 9 whites can be used instead of 8 whole eggs.
Yield: Serves 6.
Approximate nutritional analysis per serving: 193 calories, 14 grams fat (5 grams saturated), 152 milligrams sodium, 298 milligrams cholesterol 3 grams dietary fiber, 12 grams protein.