asparagus

various dates

Asparagus is a very hardy plant that is able to survive here in the Southern NM desert on its own. There was a line of asparagus in the backyard vegetable garden 20 years ago when I bought the property. Since then, birds have spread the seeds and I've seen the seedlings grow in several sheltered locations. To really thrive, they do need extra water.

green asparagus

various dates

Green is the natural form of the asparagus plant. When the plant starts to revive in spring, it forms new shoots that look like little spears. Those spears are cut at the ground and bundled together = the asparagus that you buy in the store.

By the time they do get to the store and to your kitchen, they are several days old. Freshly cut asparagus spears are so much better, more flavorful than store-bought. They are wonderful in salads, raw or lightly blanched.

INGREDIENTS

This is what you need for 2 servings:

up to 2 lbs. green asparagus

Pic1: green & white asparagus
internet picture

Directions

Break or cut away the dry bottom cut.
Remove the tough scales on the sides.
Optional: cut in 2" pieces.
Blanch or steam.
Serve with your favorite sauce.

white asparagus

2014-12-12

Even though they are the same plant, white asparagus are quite different from green asparagus. The plants are covered or mounded up to keep the shoots white. The spears are cut before they reach the surface.

White asparagus are softer and taste milder. If you forget to peel them, they can also be quite stringy and bitter. One of the more common sauces for the mild-flavored asparagus is plain melted butter, or Hollandaise sauce.

INGREDIENTS

This is what you need for 2 servings:

2 lbs. white asparagus
1 cup Hollandaise sauce
1 lb. new harvest potatoes
parsley, freshly chopped

Pic1: asparagus Hollandaise

Directions

Bend the asparagus until it breaks near the base to remove the dried cut mark.
If it bends, but won't break, the spear is old and dried-up.
Use a thin-peeler to peel the asparagus spears.
- Place the peelings and bottom pieces in a small saucepan.
- Cover with water.
- Simmer 15 minutes over low heat to make a broth.
- Sieve to remove the solids and discard.
Boil the new harvest potatoes.
They should be soft but not mushy.
Meanwhile, add the asparagus and tbsp. butter to the broth. Add S&P to taste.
Optional: Cut the asparagus in 2" pieces
Simmer over low heat 10-15 minutes until soft.
Drain the asparagus in a sieve for several minutes.
Make the Hollandaise Sauce and keep warm until serving.
Serve with boiled potatoes and with the Hollandaise sauce.

canning asparagus

2014-12-09

Always pressure can asparagus. They do look nicer when left whole.

INGREDIENTS

This is what you need for 7 quarts:

24 1/2 lbs. fresh asparagus

Pic1: canned asparagus
2014-12-09

Directions

You can pack raw or blanched asparagus, with 1" headspace.
I processed 40 minutes with 13 lbs. @ 4,300 ft. altitude.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org