Nothing says spring like steamed, green spears of organic garden asparagus.
When I was a kid, we had an asparagus bed out at the far end of the backyard. It was already there when my parents bought the place, thus saving us the two to three years of waiting after planting before taking the first harvest. The plants were so big that in the fall, after the spears had grown tall and sent out thin, fern-like seed branches, we kids would burrow into the center of the patch to hide.
The best part of growing asparagus came in the spring when the first spears emerged, often beginning before we’d put in our vegetable garden. Most kids didn’t like asparagus but I did — maybe it was all the butter I’d slather on — and going out to harvest enough spears for dinner added to my appreciation. If memory serves, cutting asparagus from the ground was the first time I was allowed to use a knife. (more…)