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Recipe of the week

Susan S. Yeske: Recipe of the Week — Homegrown asparagus is in season

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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:

Ham and Asparagus Casserole

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)

2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced
fresh parsley
1 tablespoon lemon juice
½ cup half-and-half cream or evaporated milk
1 cup condensed cream of mushroom soup, undiluted

TOPPING:
1 cup soft bread crumbs
2 tablespoons butter, melted

  1. In a large saucepan, bring ½ inch of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2.  In a 2-½-quart baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley.
  3. In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top.
  4. Bake, uncovered, at 375°F for 25 to 30 minutes or until heated through. Let stand a few minutes before serving.

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