The sign is up outside the None Such Farm store on York Road in Buckingham: Homegrown asparagus is in season.
Asparagus is a love-hate vegetable; people say they absolutely love it, or they just can’t stand it. But for those who love it, it is a long-awaited treat that is versatile and full of nutrition.
Asparagus is one of the easiest vegetables to cook. It can be steamed, roasted, grilled or sautéed in butter and garlic; added to quiches and casseroles; and if you cook a little extra, the leftovers are great in omelets, frittatas and salads.
Asparagus grows in sandy soil so it’s important to soak the tips thoroughly in warm water get out any loose dirt or sand. Then break off the woody portion on the bottoms and choose your method of cooking. When grilling, you heat up the grill, then lay down aluminum foil where you put the spears, a little cooking oil, and salt. Cook to your desired tenderness. Some cooks lay fat stalks directly on the grill so they get grill marks, but keep an eye on them so they don’t fall into the coals or overcook.
Eating asparagus provides a nutritional boost; it’s high in vitamins A, C, K and folate. It also contains iron and is cholesterol free.
The season traditionally lasts through the month of May and into June, but it started a little early this year so you should make sure you get your fill before it’s gone.
In addition to None Such, local asparagus can be found at the Doylestown and Wrightstown Farmers Markets, Milk House Farm outside Newtown, and Terhune Orchards in Princeton, N.J., where they let you pick your own.
Use fresh or frozen asparagus for this recipe from tasteofhome.com:
1 package (10 ounces) frozen cut asparagus or 1 pound fresh
asparagus, ½ -inch cuts
4 hard-boiled large eggs, peeled and chopped
1 cup cubed fully cooked ham
2 tablespoons quick-cooking tapioca
¼ cup shredded Velveeta (or other meltable cheese)
TOPPING:
1 cup soft bread crumbs
2 tablespoons butter, melted
Join our readers whose generous donations are making it possible for you to read our news coverage. Help keep local journalism alive and our community strong. Donate today.