The asparagus is sprouting!  The plants my wife planted a few years ago are now delivering delicious sprigs of tasty asparagus.  This is what they look like in our garden.

You have to hurry with asparagus: pick them just a day or two after they sprout.  Any longer and it’s too late, the sprouts grow to giant stalks, sometimes 5 or 6 feet tall and 4 feet wide.  

I like to steam them in a skillet with just a pinch of minced garlic, a few tablespoons of water and a tiny sliver of butter.

I sauté them covered for about 3 or 4 minutes, just long enough to get them hot and very lightly cooked.  Be sure to watch the pan, as it’s easy to overcook asparagus sprouts and then they are too mushy and lose a lot of that delicate spring fresh flavor.

If they’re not yet in your garden, you can find fresh spring asparagus in your local green market or farmer’s market or natural foods grocery.

Are you a fan of asparagus?  Do you grow them or cook them?  Tell us about it!

And please follow me on twitter.com  “drnorrischumley” is my twitter name.