East of Weedin'

Just another AreaVoices site

   Apr 19

Ready to harvest

Despite the continuous crappy weather, parts of my yard are starting to signify that spring is indeed here. Some of my bulb plants have risen from the Earth and the grass is starting to take on a greener hue, at least when it’s not covered with snow.

I am anticipating the sprouting of my asparagus plants.  I planted a dozen one-year old crowns from a local nursery several years ago and they should be ready for harvest. I was careful to follow the directions and dug trenches about six-inches deep. I covered the crowns with a couple inches of soil and then let the plants emerge and then repeated the process until the plants reached ground level.  The plants seemed to have flourished in their bed.

Asparagus needs time to establish deep roots and so it’s best to wait several growing seasons to harvest it. Amazingly those seasons for our household have passed and we’re ready for some garden fresh asparagus. I think with the  winter weather seemingly lasting so long into the spring months I’m a little more excited than I should be for it.

To celebrate the occasion I’ve decided to share some asparagus recipes. Most of the time I drizzle stalks with olive oil, give ‘em a good shot of salt and pepper and roast it. However last spring when asparagus was cheap, I tried a frittata recipe that I thought was good enough to make again. The recipe comes from the Good Housekeeping Vegetarian Meals cookbook.

Ingredients

8 large eggs

1/2 cup whole milk

1/8 teaspoon salt

12 ounces asparagus, trimmed

1 tbsp. butter

1 bunch of green onions

2 ounces of cream cheese

Preheat oven to 375. Using a whisk, beat eggs with milk, pepper and salt until blended. Cut asparagus into one-inch pieces.

In oven-safe skillet, melt butter over medium heat. Add the asparagus and the remaining 1/4 tsp salt and cook, stirring often. Cook until stalks are tender. Stir in green onions.

Reduce heat to medium-low. Pour egg-mixture over vegetables, drop teaspoonful of cream cheese over egg mixture. Cook, without stirring, until egg mixture begins to set around edge, 3 to 4 minutes.

Place skillet in oven and bake until frittata is set and knife comes out of center clean. It usually takes 10 t0 12 minutes.

 

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One Comment

  1. Willy Zimmer says:

    Sounds yummy. I bet a little bacon would make for a tasty variation.

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