One Ingredient - Asparagus

Hi, Grant here. I am finally reaping the rewards of asparagus that I planted from seed 3 years ago. After transplanting and waiting it out for the last two years, it's now mature enough to harvest.

Asparagus always reminds me of spring. I remember visiting my maternal grandparents in Primghar, Iowa, and my grandpa, Nelson Henline, was a prodigious gardener.  Every spring and summer were filled with fresh produce. We would dig up radishes and potatoes and wash them under the spigot on the side of the house. He had a salt shaker stored there to sprinkle on the raw veggies for a taste. In a separate garden he grew asparagus in between emerging strawberry plants. I always liked asparagus, along with all of the other garden vegetables and fruits.

Asparagus spears grow from a crown that is planted about a foot deep in the soil. It is a perennial vegetable and the needle-like leaves are called cladodes. Cladodes can grow as much as one inch per hour. It is native to Europe, northern Africa and western Asia. It is also found growing wild. I used to hunt asparagus in the ditches along the rural roads in northwest Iowa.

A great source of fiber, asparagus contains many vitamins and antioxidants and is low in calories. Perhaps the childhood obesity problems we are currently experiencing in our country would be lessened if children were taught to eat real food.

It is a very versatile vegetable that can be steamed, roasted, broiled or grilled - or eaten raw. Try serving it with hollandaise sauce, or simply with butter or olive oil and salt and pepper. Another popular way to serve asparagus is wrapping it in proscuitto or bacon and browning it in the oven. Or pickle some asparagus and serve it in your Bloody Mary.

Here is a soup recipe that we enjoy. If you haven't noticed, creamed soups are my specialty!

Cream of Asparagus Soup

1 cup fresh asparagus - cut into 1/2 inch pieces

2 tbsp onion, diced fine

3/4 cup chicken stock

2 tbsp butter

2 tbsp flour

1 1/2 cups milk

1/4 cup soft cheese, grated - optional  (Monterey Jack or Swiss)

1/4 tsp salt

1/4 tsp white pepper

1/4 tsp sugar

Makes about 2 1/2 cups

 Cut asparagus and dice the onion.

Place asparagus and onions in a pan with the chicken stock, bring to a boil, reduce heat and simmer for 10 minutes.

In a separate pan, melt the butter and add the flour. Whisk the flour into the butter and cook the roux for a few minutes.

Add the stock mixture into the roux and whisk until smooth.

Stirring constantly, add the milk, cheese and seasonings. Cook over low heat until the mixture is smooth and thickened, about 10 minutes.

Taste and adjust seasonings, if needed.

Serve and enjoy! This recipe is just enough for a nice light supper for two, or as an appetizer for four.

Please let us know if you try this recipe! Get cooking with that fresh asparagus while it lasts.