Packed with vitamins and a great source of fiber, fresh, local asparagus is yet another reason to rejoice when spring rolls around each year!
Asparagus for breakfast, lunch, or dinner - I’m happy no matter how it turns up on my plate!
I love asparagus. Fresh asparagus tips eaten raw are scrumptious (chopped up, they add a little crunch and flavour to spring salads) but my tastebuds really get happy when I sauté fresh spears in butter, watching them carefully and turning frequently to make sure they don’t overcook. A dash of salt (my current favourite being the salt I brought back from the Camargue in France), pepper and a squirt of fresh lemon juice and oh, I’m doing my spring happy dance.
Locally Grown Asparagus from Star Hill Farm
The thing with asparagus is the harvest season is short (but oh so sweet!). In Victoria, locally grown asparagus is available in May and June and is definitely worth hunting down. Star Hill Farm overlooks Elk Lake and specializes in growing top-quality asparagus from seed-raised plants. Their stock originates from French, Dutch, Italian, and Canadian seeds.
Take advantage of warm spring and early summer days to fire up the barbecue!
Though Teresa Turgeon at Star Hill Farm has stopped gate sales, for now, asparagus lovers can find delectable spears for sale at Dan’s Farm and Country Market on Oldfield Road and at The Local General Store on Haultain.
Another favourite way to prepare asparagus spears is to roast them in a 425-degree oven for about 12-ish minutes. Before you pop them in, drizzle the spears with olive oil and sprinkle with parmesan cheese, salt, and pepper. The spears are also delicious as a pizza topping or added to quiche.
Though the season for fresh is short, pickled asparagus spears are a perfect dead of winter addition to a charcuterie platter.
FOODIE FACT
Asparagus is high in nutrients, low in calories and is an excellent source of fiber.
Thinking of Growing Your Own?
If you’re thinking you’d like to try your hand at cultivating a crop of your own, you need to be patient. Starting asparagus from seed is an exercise in optimism as it will take at least three years before you can start to harvest the delicate spears. The plants don’t like to be moved, so plan ahead and select your site carefully - and plan on staying where you are for a while so you don’t do all the hard work of establishing your asparagus patch only to move before you are ready to harvest.
Fortunately, asparagus farmers like Teresa at Star Hill Farm are happy to help satisfy our cravings for this yummy, if somewhat delicate crop!
What’s your favourite way to prepare asparagus? Let us know in the comments!