It’s here, it’s here!!! It must be May.

That little head poking out of the ground. That spring time delicacy that has been ruined by Mexican imports is here and in Armstrong near where I live it is abundant. Asparagus. Acres and acres of it grow in the hills near where I live, not wildasparagus in bloom on farms. Asparagus is a perennial vegetable that rewards a careful steward by feeding them for 40 years after it has been established. It is a beautiful soft fern-like plant for most of the growing season but when it first pokes it’s head out of the ground it is delicious.

We love it grilled with salt & butter. We love it steamed with garlic & oil. It is delicious with garlic scapes diced into an egg or pasta salad if you are lucky enough t have the two growing at the same time.  And this year we have bought a couple pounds to pickle. My kids don’t care for asparagus much longer than it takes for the novelty of this rare vegetable to wear off but I have seen them devour a jar of pickled asparagus like hungry vultures around Christmas time. Which led me to thinking that having 3 or 4 jars of pickled asparagus around the house might be a lovely treat for our family in those long cold months where root vegetables & squash are the only thing around.

This is the recipe we used though I skipped the sugar entirely.