Harvesting Asparagus

This afternoon, I had the pleasure of weeding and harvesting the neglected, upper meadow asparagus patch.

For those of you who have never toed around in an asparagus patch, let me paint you a word picture before you look below for a more visceral vision.

The image of the purple and green asparagus stalks erupting through a thick thatch of dried straw – dotted with stinging nettles conjured an image of the jolly green giant casually dropping his viagra instead of seeds (if you know what I mean.)

I mean . . .I mean — my pictorial language isn’t quite accurate or sensical, but I think you can gather what I am suggesting. 

This asparagus was standing at attention like Roman centurions on a barren hill. 

So, I began to clear the ground around them, harvesting the ones tall enough to be eaten, leaving the ones that had begun to leaf out, and making space for the ones still ready to emerge.

After weeding to neat rows, I took my harvest to my kitchen to clean and cook the asparagus. For these babies, I simply chopped and sauteed them in olive oil, salt, and pepper. 

And I’ve got great news for you, they were the most tender and sweet asparagus that I have ever tasted. There wasn’t a bitter bite or woody bit – at all! 

In a few days I can return to the patch to harvest more spears. They should continue to produce for a few weeks more before we allow them to fully leaf out for the Summer. 

At that ferny stage, we will leave them alone to bask in the sun and gain the nutrition they need to rise again next Spring. 

Delicious!