This gardening season is officially open.  Well, it is here, in my backyard, in Holliston, MA.

I have had my first asparagus of the season and it was marvelous, simply marvelous.

asparagus, ready for cutting 4/30/13

asparagus, ready for cutting 4/30/13

asparagus on an 8-1/2 inch plate

asparagus on an 8-1/2 inch plate

I cut off the tougher ends of the stocks the way my mother did.  She would start at the cut end with a paring knife and apply gentle pressure, if the knife didn’t easily cut the stock she would move up the stock and try again and keep moving up until the knife cut though easily. This part we ate the tougher end went into the compost.

Last night I fried up the asparagus ( cut into 1-2 inch pieces) with some chopped chives (fresh from the garden)  in coconut oil. I keep the tips of the asparagus separate. After stir-frying the chives and asparagus for 4-6 minutes I then add the tips for 2-3 minutes more.  The tips are so tender they don’t need much cooking time if any.

To this I added some cooked quinoa and some toasted sliced almonds.  Salt and pepper to taste and served with a sliced hard-boiled egg.  It was nummy.  Is that a word?? Spell-check didn’t like it. I thought there would be some left over for lunch, no, my wife and I ate all of it.

Now I have to wait a couple of days til I get some more.


  1. That sounds delicious! I am definitely getting asparagus next year!

    • Do it this year, even if you do it latter in the summer. Get one year old roots and on your third year you can do a limited cutting.
      It’s like when is the best time to plant a tree?? Twenty years ago. Second best time?? Now. They do need a lot of space 4 feet between rows and 12-18 inches between plants.
      They are heavy feeders, lots of compost and manures. And they do not do well with weeds.

  2. Yum! We are putting some in this year, so in a couple years we will hopefully have beautiful spears like those!

    • They take a lot of space but are so worth it.

  3. Denise said:

    Did your mother teach me? Or did I do it that way on my own?

    • I don’t know the answer to that. Mom did it that way and so do I. Hold the knife gripped in your fingers and with your thumb gently push the stock against the blade. Feeding the stock with your other hand.

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