Letters to the Editor
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I sure wish you'd waited a few weeks to publish this.
We've got several weeks before we harvest our first asparagus here in central New York. Meanwhile we have to make do with our first greens of the year, ramps!
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I hate this article too
Gotta agree with Jenny above...I tried really hard to like this article, but it just drove me nuts. No offense to asparagus or its many and passionate fans. I don't even think it's bad writing. Yet, I hate it.
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Ah, Michigan!
I grew up in the Southwest. The Michigan winters, to someone used to the sun, are truly awful. Yet for all the winter depression I suffered during eight years there, my balance sheet is even as I now know the glory of asparagus.
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All hail the Spargelfrau
I found this utterly delightful--thank you, Phoebe! I particularly loved the description of wandering the farmers' markets November through April, greeting each other with looks of mutual suspicion and vegetable craving, having to make do with the apple fritters until spring. Lovely! Can't wait to buy the book.
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Phoebe and her asparagus
My dear Phoebe, I am truly sorry you despise our Michigan winters; sure they are cold but the fruits of that deep chill render forth wondeful bulbs come spring; perhaps the longer you stay the more you will come to cherish our seasons, especially winter. Now to the asparagus - nothing except beets command my attention any more than these beautiful green stalks. If you had a car I could direct you to a farm in Commerce I believe, called Long's, where not only do they grow berries and apples, but asparagus fresh from the field is brought in. You queue up in line at this wobbly stand practically on the road, cars park anywhere they possibly can, and the asparagus frenzy starts. Everyone is pretty civil, but we get rather vocal when we see the open cart on the back of the truck coming toward the stand. Aha - fresh asparagus is being dropped for us....as quickly as they unload the green stalks of heaven its bagged up and in our sweaty little asparagus lovin' arms on the way home to our frig. Now the problem is this - I can do as you did - eat asparagus all day for b/f, lunch, dinner and never mind it; you should eat it the day its picked, ok maybe the 2nd day is all right, but fresh from the field, handpicked, the dirt still on, oh my its so wonderful. As to prep, boil if you will after a thorough shower, but just a inch or so of water in bottom, bring to a boil for maybe 2 minutes then shut for and leave covered for another minute or so. I am not one of those peel the stalks kinda' gals, nope I want the whole thing as close to fresh from the dirt it can be. Drizzle a little olive oil, just a little and some fresh squeezed lemon some hearty pepper and the Kosher salt, divine divine divine. Then grill even though it could be 80 degrees out, dust the pan with olive oil, roll the stalks to coat evenly some more spices, and perhaps just a dash of chili powder and throw in some fresh garlic cloves chopped up.....fabulous. Enjoyed your piece Phoebe and whoever grumbles about why you wrote this just doesnt understand, do they!! Dial info, ask for Longs in Commerce Michigan or perhaps its Waterford or White Lake, its not far from the old Morey's golf course right off Wise Road....if you get out that way, drop by the stand I'm sure we'll meet in line if you do!
PS Have you ever done beets fresh from the market, boiled, then chunked up with salt, pepper, olive oil, garlic, delicious.....
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Don't forget the mayo
Hellmann's, of course; there's no better condiment pairing. Plain is delicious, but if you want a sauce mix with a splash of the steaming juice, a squeeze of lemon, and some minced salted capers.
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Ahhhhh Spring!
I found this article to be a delight from beginning to end, particularly in light of the current news. It's a breath of fresh air, and I'm sending it to everyone I know who appreciates fine writing and good food. Roasted asparagus is my new favorite way to eat it: ten minutes in a 400 degree oven, drizzled in olive oil, coarse salt and fresh-ground pepper, eaten by hand, dipped in Hellman's mayonnaise into which a little fresh lemon juice has been squeezed. There is nothing better and nothing more needed except, perhaps, a glass of Champagne? Thanks, Phoebe.
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Ahem...
I hate to be the skunk at the picnic, but everyone knows that Duke's mayo is the BEST mayo. Hellman's is acceptable for those who don't know any better :) !!
I appreciate the delight that many of the LW here take in fresh fruits and veggies. I grew up poor, but my grandparents had a farm, and we had wonderful produce. We literally grew all of our produce but citris and tropical fruits. I simply cannot get used to substandard produce.
Every year, I drive south to get fresh peaches, boiled peanuts, and blackberries. (You can't get a decent peach in Washington for love or money.) I have a large garden - about 500 SF - and grow lots of tomatoes, basil, squash, raspberries, etc. My sweetie and I literally do not eat any tomato that we have not grown. (His daughters call us tomato snobs.) But, for about 15 weeks, we gorge ourselves on 'maters for every meal.
Sigh. I can't wait for summer!
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Oh, for the gardeners.
Asparagus is easy to grow, once it's established. One of my fellow gardeners (I garden at a community garden) keeps me supplied with asparagus, and I keep in supplied with tomatoes and basil.
Don't be afraid to try growing it. It is easy!
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Love This Article!
I have been buying asparagus like mad for the last few weeks…. My favorite recipe is to slice a normal sized bunch diagonally into 1.5 inch pieces, blanch it for 1.5 to 2 minutes… shock in cold water then make a dressing of soy sauce, rice vinegar, sugar and toasted sesame oil…and seeds. The ratio’s should be to taste…. I like mine sweet and sour… you should have a ¼ cup of dressing. Chill the salad at least an hour and serve.