Store asparagus in the refrigerator until you are ready to use it. To keep it fresh, store it upright with the base of the spears in a shallow glass of water until you are ready to use it.
Asparagus is a perennial crop that we rely on in the spring before other spring planted vegetables are ready. It is originally planted from a crown of long, fleshy roots and takes many years to establish before we can harvest from the new field. Once the asparagus does start producing, it responds dramatically to temperature. If you have a hot day, yields may double or triple compared to a colder day. Due to this weather dependency, it’s hard to predict when asparagus season will start.
Asparagus has a distinct flavor of its own. It’s very “green” and earthy and is one of nature’s truly fast foods. You can snap and sauté a pound of asparagus in less than 15 minutes. It may also be eaten raw, although it’s most often cooked. Asparagus may be steamed, boiled, sautéed or roasted. The lower portion of the stem may be a little tough. If this is the case simply snap or cut that portion off. You can save these pieces and use them to flavor vegetable stock. Be careful not to overcook asparagus or it will become soft, mushy and a dull olive green color. Cook it just until its bright green and tender. If you are boiling or steaming it, either serve it immediately or put it in cold iced water to stop the cooking process.
Asparagus pairs well with other spring vegetables including ramps, mushrooms, green garlic, green onions and peas. It’s also often served with lemon, cheese, cream, eggs, mint, parsley, chives, dill, bacon, and pancetta. Roasted asparagus is a simple and delicious way to eat it. It is also delicious in a quiche, frittata, scrambled eggs, risotto, or savory tarts.
Growing Information: As a perennial crop, it takes about three years to establish a field. During the first few years after asparagus crowns are planted, the goal is to build fertility in the field, provide adequate moisture, and allow the plant to capture solar energy and store it in the roots. Once we do start harvesting, we continue to focus on making sure there is enough fertility in the field as well as moisture. We also focus on weed control, which is very important in a field that will have the same crop for multiple growing seasons. We usually harvest at least three times a week, however sometimes we pick five to six days a week when it’s in peak production. Typically we see a harvest window of about 5 weeks.
