So Much Asparagus, Need a Recipe

I just love asparagus!!!

My asparagus is growing like crazy in the beds I had planted 9 years ago and seeing how it is over 3 years established,  I can harvest spears for 3 weeks. I have a bed that is 25' long and 2.5' wide with 20 plants/crowns. I have been harvesting the spears for a week now and in this first week I have harvested 5.5 lbs.

So as you can see I have a bunch, a big bunch to do something with. Yesterday on our local TV channel they had a great soup recipe that sounded wonderful. We tried it tonight and  "the man of the place"  loved it, even thou it was healthy. It was very good. But I had more asparagus than what the soup called for so I froze the rest.  I used the spears to freeze and the stalks for the soup. To freeze them cut the ends off and leave about 5- 6" spear tips. Cut the stalks into 2" pieces. Need to blanch the spears for 1 - 2 minutes and then put in ice water. Dry and freeze  in freezer bags, jars for freezing or container. 

You probably notice that I have the spear in jars with water, that is how you store your spears until you are ready to eat them. I make sure the end are clean and put them in a jar with a couple of inches of fresh water and put them in the frig. They will stay crisp and fresh for a week or so. Need to change the water at least ever other day.

I came across this website looking for some info on care, this is an excellent site, link is at the end of facts.

acts about Asparagus
Asparagus is a member of the Lily family. Asparagus spears grow from a crown that is planted about a foot deep in sandy soils. Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period. Each crown will send spears up for about 6-7 weeks during the spring and early summer. The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours. After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.
An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system. A well cared for asparagus planting will generally produce for about 15 years without being replanted. The larger the diameter, the better the quality! Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamine. Asparagus has No Fat, contains No Cholesterol and is low in Sodium.

For more information go to where I got these facts Michigan Asparagus Advisory Board

(Now here is the recipe I saw. I used chicken broth and half and half instead of cream. I did not use the lemon, only added it for the picture. Good without it)

Asparagus And Leek Vichyssoise

• 2 medium leeks

• 1 pound asparagus (you can use thick or thin stalks for this)

• 1 large potato, about 8 ounces (I like to use Yukon Gold)

• 2 tablespoons unsalted butter

• 3 cups vegetable or chicken stock

• Kosher salt and freshly ground black pepper

• 1/4 cup heavy cream

• 1/4 cup Greek yogurt or sour cream, for serving

• Grated zest of 1/2 lemon

1. Chop off and discard the tough green ends of the leeks. Cut through the leeks lengthwise and wash them out completely. Cut crosswise into half-moons; set aside.

2. Trim off and discard the tough, woody ends of the asparagus. Cut spears into 1-inch pieces, keeping the tips separate; set spears aside.

3. Peel and roughly dice the potato.

4. Heat butter in a large saucepan over medium heat. Add leeks, chopped asparagus spears (not the tips) and potato to the saucepan, stirring to coat with the butter. Cook, tossing occasionally, for 4 minutes, making sure the leeks, spears and potatoes don't brown at all. Stir in stock and season with a bit of salt and pepper. Bring to a boil, cover and reduce heat to a gentle simmer. Cook until vegetables are tender, about 40 minutes. Stir in asparagus tips and cook for 10 minutes.

5. Puree the soup in batches until very smooth. Transfer to a bowl or large plastic container and stir in cream and yogurt. Season to taste with salt and pepper. Bring soup to room temperature and then chill. Serve with a dollop of yogurt or sour cream and sprinkle with lemon zest.

Serves 4 to 6

If you have a chance, find a place to put a bed of asparagus in. They are a very pretty plant and would make a great addition to your ornamental  landscape beside your garden patch.


Till next time
Kat
=^..^=