One of the first two crops in my garden is asparagus. Many folks consider this a delicacy. I suppose it is, but it comes each spring and is regular fare on our table at this time of year.
We have had several good rains recently, so the crop has grown. After sorting out the woody parts of the young sprouts, I got 2 pounds of asparagus. That will make 2 batches of soup and a side dish for tonight’s supper.
Asparagus’ nutrients are mainly in the tips of the sprout. Therefore a key to getting a lot of the nutrition, is to cut the stalks often. I had not known about this before coming to the farm. I had never even considered that there might be a right way to pick this green delight.
Let me tell you how it is done.
- Use a knife that you don’t mind getting soiled in the garden.
- At the base of the stalk, point the knife towards the stalk so as to slice it off. BE SURE TO PLACE THE BLADE BENEATH THE SOIL WHILE YOU MAKE THE CUT. That way, a new tip will reform under the earth and in a couple of days you will have another nutritious bud to collect.
- Depending on the length of the stalk you just cut, you may have some woody stems. Discard the woody part and cook the softer, more easily cut flesh of this stalk.
I have frozen asparagus to use in the winter many times. My favorite way to freeze it is Cream of Asparagus Soup. This preserves the freshness of the asparagus and is a treat anytime.