Here They Come
- Robert Adams
- May 17
- 1 min read
Updated: May 21
SPRING ASPARAGUS IS SO WELCOMED. They are culinary stars and signify the beginning of our agricultural offerings in northern Michigan, especially appreciated after a lengthy winter and equally long spring.
They are the region’s first crop, sprouting from our sandy loam soil. They are also in a virtual tie on the calendar with foraged morels found in our old orchards and woods. How fun. All this happens right in our backyard.
The pleasure I experience savoring asparagus’s special flavor while serving them on plates here in mid-May lifts my spirits considerably. Lightly steamed in water, sauteed in oil, or pureed for a tarragon-flavored creamy soup, all approaches are in my plans these next several weeks until the harvest comes to an end in late June.
Just this morning, I prepared asparagus tips in butter, added mushrooms and cubed ham, and then covered them with whipped eggs and cottage cheese to create a savory filling for my breakfast tortilla. Louisiana Hot Sauce and Greek Yogurt on my plate added the finishing touch.
Do I need to say more?
Tidbit:
OK, how come they are not asparagi in the plural?
Asparagi: Technically a Latinized plural, but it is rarely used and widely considered incorrect by Merriam-Webster and major language authorities. [1, 2, 3, 4]
A few years ago, my recipe for Asparagus Soup:
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