Here They Come

SPRING ASPARAGUS IS SO WELCOMED. As culinary stars, they signify the beginning of our agricultural offerings in northern Michigan after a long winter and equally lengthy spring.

They are the region’s first crop, sprouting from our sandy loam soil. They are also in a virtual calendar tie with foraged morels in our old orchards and woods. How fun. All this happens right in our backyards.

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, or 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, then added mushrooms and cubed ham, and covered them with whipped eggs and cottage cheese to create a savory filling for my breakfast tortilla. Louisiana Hot Sauce and Greek Yogurt were at my serving’s side and 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:

https://www.bobadamshumorist.com/post/asparagus-season