After 30 years of talking about it we did it. Two years ago we dug the trenches, put in the compost, put in the asparagus crowns, and gradually backfilled with soil and compost as the plants grew toward the surface. Last year we cut a few, but this year we can cut everything that grows for the first two weeks, and that started last night. And when aspargus grows it grows impressively, 6 to 12" per day, so this morning there's more to cut (we planted about 100 crowns), and we'll want to cook it probably every other day.
So last night I sauteed some mushrooms with onions, added the asparagus and a little cooked chicken and tossed it all on wheat penne with truffle oil. That was nice, no one ingredient overpowering the other.
But where do I go from here? Any suggestions for nice simple ways to enjoy really fresh asparagus straight from the garden? Thanks for any good ideas.
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