Spring Fresh

It’s asparagus season!
Last year was the first time I ever tried to grow my own, and while I didn’t have much success, I have discovered asparagus is a perennial.  I was quite surprised to find quite a wonderful harvest in my raised garden bed this year.


With all of the rain we have had, my asparagus has needed no encouragement to grow.  Every three days or so I can go out and gather several stalks of this spring staple.  If my family is lucky, I might make it into the house with them.  Raw, fresh asparagus is so delicious; occasionally there just isn’t enough to share….. just don’t tell my kids!
They all love it!
Serving asparagus up raw on a veggie tray is quite tasty, not to mention unexpected.  Eat it plain, or with a homemade ranch dip.


And speaking of kids and asparagus, it wasn’t that difficult to encourage them to try it.  I didn’t start when they were little, but waited until they had exhausted all of the Veggie Tale videos and spent lots of time making fun of the characters.

I promise you, when they out grow Veggie Tales, you can get your kids to eat any veggie out there, just out of sheer spite!
I am warped that way.

Asparagus makes a lovely side dish to many dinners as well.  Grill up your favorite main course (a good pork tenderloin is always a hit) and serve up a side of dijon vinaigrette asparagus.

 Easy and fabulous.
Trim the tough ends from one pound of asparagus and add to a pot of salted, boiling water for about two minutes.  You don’t want it soggy, it needs to be on the crisp side.  Remove from the water and place on a paper towel to drain.  

In a separate bowl, whisk together 1 Tablespoons Olive Oil, 2 Tablespoons Balsamic vinegar, 1 heaping Tablespoons Dijon mustard, Kosher salt & pepper to taste.  If you would like, you can add fresh basil, tarragon, or rosemary to change up your flavor.

Arrange your asparagus on a serving plate and drizzle the Dijon mixture over the vegetable and serve it up.  

I added a little freshly shredded Parmesan cheese to the top of ours, just to dress it up a little.

The best part about this recipe is that you can serve this warm or cold.  We prefer it warm, but with a good salad, it is wonderful served cold.

And just for fun, try adding asparagus and fresh mushrooms to your pizza next time you fix one. Topped with mozzarella and parmesan this is so delicious!

Any way you try asparagus, you will love this taste of spring!


One thought on “Spring Fresh

  1. We had asparagus tonight with feta cheese. I wish that it had been fresh out of the garden. Once upon a time, I owned a bed of asparagus that I allowed to go to seed or cut for its feathery loveliness to add to flower bouquets. Silly, silly me. You are so funny about Veggie Tales.


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