Weâre in the middle of asparagus season herein NJ where we grow tons of it. We mostly give it a quick marinade in garlic & olive oil ,& a little salt & pepper. Then into the George Foreman for 6-8 minutes.
Also- pickled asparagus. Mmmmmmmmm⊠We make lots of it.
Care to share your recipe for pickled asparagus? Weâre finally starting to grow enough of it to start pickling some of the excess.
I have no idea how they do it, but HEB manages to have good asparagus all the time. Not as good as we got in Oregon, but it is still good. A favorite summer meal is grilled lamb chops, broiled tomatoes, and lightly steamed asparagus. Always get extra tomatoes and asparagus for sliced tomatoes, cold asparagus, thinly sliced sweet onion, a bright vinaigrette (peanut oil, white wine vinegar, and Dijon), and a sprinkling of crunchy grey salt. That salad, street corn, and crab cakes is another wonder of summer.
Iâve been drooling over that photo in the New York Times. I love parmesan pain perdu, and its the perfect match to eggs and asparagus. I had already bookmarked that for a breakfast later this week.
Local asparagus looked good at the farmstand today, so I impulse bought.
I ended up putting the blanched tips into a stir fry with Chinese pork, scallions and Hakka noodles.
Anyone read David Lebovitzâs funny write-up about white asparagus?
No. Would you mind sharing a link?
Iâll ask Wahine, as Iâm not much of a fan of blogs, even Davidâs. I was able to find some DL remarks that indicate he isnât wowed by the white version (he hates peeling, can be bitter, doesnât keep, etc.). The anecdote that I referred to is DL recounting a mutual American friendâs recent insistence that they find and prepare white in Paris. Davidâs take was basically that it was a waste of time.
More for the rest of us 
Diplomatic. 
I wouldnât be. (Heâs) a waste of my time.
Purple asparagus made a showing in our grocerâs last week at $3.98/lb in 2# bundles. Ayiyiyi thatâs pricey! Yesterday it was down to $1.98/lb and I bought a 1 pound bundle. Iâll see how it turns out, roasted with a leg of lamb, with tonightâs din din. I think Mike Colemeco had aposted a spot on it recently. Some of my home grown came in purple one time, donât know what that was about.
(BigG from Chowhound) Well the asparagus is just about done by me (WI), I donât have a patch, but the ditch between my house and the neighborâs is about 500 yards long and feeds some 20 families with the good stuff. Froze some for winter and ate myself full of asparagus. Great while it lasted.
I wait for the day when weâre able to harvest more than we can eat. I would love to put some by for the off-season! Weâre close - maybe next year.
In the meantime, still picking late-season stragglers.
My friend gave me 5 lbs of homegrown Ontario asparagus the same day it was picked. Itâs the best asparagus Iâve had in Canada. It tastes as close to Wye Valley asparagus in the UK, and German asparagus that Iâve found in Canada.
I had the most delicious cream of asparagus soup at Café Sabarsky in NYC in May 2018. I am going to try to make a soup with some of my current asparagus.
I am posting a few German recipes for inspiration.
https://www.austrianwine.com/our-wine/wine-dine/cream-of-asparagus-soup
https://www.rareseeds.com/amana-spargelsuppe
For the thick sturdy asparagus I was taught to shave them down into long slices and top them on a prepared pizza round or flatbread with goat or cream cheese, nova lox, fresh dill and black pepper.
Those super thin asparagus go into salad, eggs, sandwiches finely chopped.
Pre-loaded dental flossâbrilliant!
I have made each of these dishes multiple times â always good when the asparagus is in season.
The James Beard pasta recipe doesnât call for asparagus, but I always add it.
The Kylie Kwong stir fry recipe calls for malt vinegar, but I prefer cider vinegar here.
