 |
| "Come on, Lad, try to keep up!" |
I only had these four spears available. I wish there were more, but the Asparagus is growing very slowly in the cold wet conditions we are currently experiencing. Like me, it is longing for some warm sunshine.
 |
| Yes, that's a Dinner plate. They are big spears! |
Nevertheless, these four spears (jointly weighing 150 grams) were enough to form the basis of a scrumptious lunch-time snack.
After removing the woody bases, into the steamer they went, over a pan of briskly boiling water for about five minutes.
Meanwhile, some egggs were being poached, some bread was being toasted, and some parmesan cheese was being shaved...
Looking at this photo in retrospect, I feel I should have cut open the egg to show its lovely yummy ooziness, but I forgot. Must remember, this was lunch, not food art!
I should just report that the taste of this Asparagus, harvested from the garden only a couple of hours previously, was incredibly strong. Only four spears this time, but worth every bit of effort that went into producing them!
Not a combination I would have thought of but it looks really yummy!
ReplyDeleteI just planted my first asparagus bed today. Now I just need to wait three years!
ReplyDeleteYou probably couldn't wait long enough to eat it in order to consider aesthetics!
ReplyDeleteI adore the taste of asparagus and wish I had some growing in my garden. I should really get some to plant! Some day soon!
ReplyDeleteBeautiful. I'll get a small harvest next year. I can't wait for about five years down the road though when the bed is really producing. I so love asparagus.
ReplyDeletePerfect combination of food, and a great presentation. We have had only a few from our patch here in Nova Scotia, Canada, so far this year (ten years old). The fat ones are just coming out of hibernation. Thank heavens.
ReplyDeleteGreat combination! But I don't think I have the patience in me to grow asparagus yet. May be some day I will be able to appreciate them!
ReplyDeleteOh I am so jealous :). I can never grow asparagus. I like asparagus very much.
ReplyDeleteYou are absolutely right, home grown asparagus are the best. In coastal region of Croatia, especially in Istria, people pick up wild asparagus. They are really delicious. Now is the season and every place has a festivity dedicated to asparagus and various dishes made of them.
ReplyDeletehttp://www.coloursofistria.com/food-and-wine/delicacies/wild-asparagus-a-spring-delicacy-combined-with-outdoor-recreation
Yummy! I can't wait till I get a chance to try homegrown asparagus....will be years...unless I find a friend :).
ReplyDeleteWow, that lunch looks divine. I need to start another asparagus patch. When we moved to this location, I started a bed to replace the one I left behind at the old homestead but sadly the new one did not thrive and after several years I pulled it out with the intent of starting over in another location in the garden. That was two years ago and I have yet to start another patch. I miss them alot and need to find a good place to get a new bed going.
ReplyDeleteYou're killing me! Oh, that looks so delicious, and I can imagine the oooze!
ReplyDeletehttp://planetpooks.com/?p=4637
Hooray for asparagus! They look like they tasted divine! I can't wait until I can harvest my first spears, I just planted them this year.
ReplyDeleteOh yummy! I've gotten a few spears this year and hopefully that means there will be a lot more next year! Most of mine were eaten raw immediately!
ReplyDeleteOh man! That looks absolutely delicious!!! All of it! I can't wait for our asparagus to be ready...a couple of years is all it will take ;-)
ReplyDeleteNow that's what i call a delicious lunchtime harvest. I have a bed of asparagus about 12 years old and always look forward to easy spring time meals, scrambled eggs and asparagus.
ReplyDeleteLooks great. My two beds of asparagus have been really disappointing in what is their second year this year. Only had about 8 spears. Is there anything anyone can recommend to spur them on a bit for next year?
ReplyDeleteAsparagus doesn't really produce much of a crop until it is well established, which for most people means in its third year, so I would say that you just have to be patient. Don't cut all the spears - leave some to produce fern, which will allow the plants to build up their strength for next year.
Delete