4 weeks of Asparagus

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.