Now that spring has come, those of us who like to hunt for wild asparagus will soon be rewarded for our efforts. These tasty, nutritious spears generally grow along ditch banks, and for those of us who have discovered where these tender shoots like to grow, we are ready to brave ticks and other insects in order to pick these luscious vegetable morsels.
Wild asparagus looks like its cultivated counterpart; it simply grows wild without any cultivation efforts. Sprouting in early spring, this perennial grows slender spears like the asparagus does that grows in any garden, but sometimes the wild asparagus has a slightly stronger taste.
Wild asparagus has a wide habitat, usually growing on sloped areas, banks, and in woods. It is difficult to spot as it grows in among other vegetation, and a person really has to find the overgrown plants in the fall and mark the spot for searching the following spring. Sometimes we get lucky and discover asparagus growing along fence lines and along field borders. This makes it easier to find and harvest.
An ancient crop, with its cultivation dating back thousands of years to Greece and Egypt, asparagus arrived in this country in the 16th century.
Asparagus has a high content of potassium, folic acid, thiamin and vitamins, as well as having diuretic properties. Very low in calories, asparagus has no fats or cholesterol. Asparagus spears grow out from a crownplanted deep in the soil and starts to yield after two or three years. Asparagus spears can grow rapidly, reaching full height in a single day, and are in full season from the end of March to early June.
Asparagus can be sautéed, steamed, boiled, baked, or fried. Other spring vegetables such as green garlic, leeks, and young lettuces make excellent edible combinations with asparagus. Asparagus also teams up well with cheese, eggs, butter, thyme, and basil.
The following recipes showcase asparagus. If you are not fortunate enough to discover your own special patch of wild asparagus, domesticated asparagus works just as well in any of these recipes.
Lemon Spring Vegetable Pasta.
½ pound pasta
1/2 pound asparagus, peeled, trimmed and cut into 1-inch pieces
1/4 pound sugar snap peas, trimmed
1/4 cup lemon juice
1 tablespoon finely grated lemon zest
1/4 cup Olive Oil
1 1/2 cups Ricotta
Salt and pepper
Grated Parmesan Cheese
Bring a large pot of water to a boil, add salt and then the pasta. Cook until al dente. Drain and set aside in a serving bowl.
Meanwhile, cook the asparagus and peas in a simmering pot of water for 3 minutes. Drain and add to the pasta. Toss with the lemon juice, zest, olive oil, ricotta, salt and pepper. Mix well.
Serve with grated Parmesan cheese.
Shell Pasta with Asparagus and Cream
12 ounces green or purple asparagus
3 tablespoons Olive Oil
1 clove garlic, pressed
1 pound mushrooms, sliced
Salt and pepper
3/4 cup heavy cream
1 (1-pound) package Shells Pasta
A generous amount of chopped flat-leaf parsley
1/4 cup grated parmesan cheese
Bring a shallow pot of salted water to a boil.
Cut off the ends of the asparagus; then peel the stems very gently until you reach the first buds. Wash them gently. Cut each asparagus in half to separate the tips from the stem.
Place the asparagus stems in the salted boiling water. After 2 minutes, add the tips and boil together for another 10 minutes.
Heat a large saucepan over medium heat, drizzle the oil and add the garlic. As soon as the garlic becomes golden, about 3 minutes, add the mushrooms. Raise the heat to high and sauté for about 7 minutes, until they become brown. Lower the flame, and then season with salt and pepper.
Remove the asparagus with a slotted spoon, reserving the boiling pot of water for the pasta. Transfer the asparagus to a wooden cutting board. Allow them to cool for a few minutes, then cut again to make small, bite-sized pieces. Add the asparagus tips, only, to the saucepan. Purée the asparagus stems in a food processor with half of the fresh cream. Introduce the mixture to the skillet and toss to coat. Season with salt and pepper, then turn off the heat with the saucepan covered.
Add your pasta to the boiling water and cook it very al dente. Just before the pasta is finished, turn on the heat under the sauce and add the remaining cream. Once pasta is finished cooking, drain. Reserve a 1/2 cup of pasta water for sauce, if it is too thick. Sauté pasta and sauce together for 2 minutes. Serve topped with parsley and grated Parmigiano.
Roasted Asparagus could easily become your favorite way to prepare asparagus. It is fast, easy, and very tasty.
Roasted Asparagus
2 lbs. asparagus, trimmed
1 Tbs. olive oil
½ tsp. salt
¼ tsp. coarsely ground black pepper
Preheat oven to 450 degrees. In roasting pan, toss all ingredients until asparagus is well coated. Roast asparagus, shaking pan occasionally, until asparagus is lightly browned, about 20 minutes.
Sprinkle with lemon peel, if desired.
This also works well wrapped in foil, substitute butter instead of olive oil, and roast on the barbecue.
Sesame Stir-fried Asparagus
1 Tbs. Vegetable oil
½ tsp. sesame oil
1 lb. thin asparagus, trimmed and cut on diagonal into 1 inch pieces
¼ tsp. salt
1 Tbs. sesame seeds, toasted
In ten inch skillet, heat vegetables and sesame oils over high heat until hot. Add asparagus. Sprinkle with salt, and cook, stirring frequently, until tender-crisp. Transfer to serving bowl and sprinkle with sesame seeds.
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