Homegrown Asparagus … Yes Please!
Calling all asparagus lovers, the time is here! We just picked the first batch of homegrown asparagus from our gardens. We grow both green, and purple asparagus. What’s the difference you may ask? Purple asparagus tends to taste a tad bit sweeter than the green. Some people say they can’t tell the difference between the flavors of the two. I personally like the green best, but, to each their own. We usually pick asparagus through May.
We harvest our asparagus spears when they reach about 8 to 10 inches in height. You also want them to be at least a half inch thick. When they’ve reached the perfect height, we hand cut each spear. Once brought into the farm market, we cut them all to be about the same size, and bundle them by weight. We’ve found it’s best to keep asparagus in water to help preserve it. Once you take it home, simply place it in a measuring cup, or bowl, and fill about a half inch of water for it to sit in. It can last up to a week this way. Asparagus is both low in calories, and a great source of nutrients. Research shows that it may make the best food for preventing osteoporosis, as it’s high in vitamin K.
Ready to cook that bundle you just brought home? Here are a few ideas of things to do with your asparagus. You can find a wealth of recipes on our Pinterest page»
- Oven roasted
- Steamed
- Bacon wrapped
- Pan fried
- Add to stir fries, scrambled eggs, or pasta dishes
- Try it on your Blackstone Grill!
Follow this link for a tasty recipe of baked asparagus fries.
