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.
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.