Tag Archives: Asparagus

Plant science at the dinner table: Asparagus

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Bacon-wrapped asparagus. Photo by Dixie Sandborn, MSU Extension.

By Dixie Sandborn, Michigan State University Extension


When I was young, I remember May was the only time of year we would eat fresh asparagus. Spring was the only time it was available fresh at the grocer, picked at a local asparagus farm or from wild patches along roadsides in the county.


Now, thanks to Peru and other countries in the southern hemisphere, much or our produce, including asparagus, is available fresh throughout the year.


Growing up, asparagus was simmered or steamed and served with butter, salt and maybe a dash of pepper. I am happy asparagus has become a much more versatile vegetable. Asparagus can be eaten raw but is generally cooked. It can be roasted, sautéed, added to pasta dishes, soups and stir fries and even deep-fried.


Asparagus is tasty and high in many important vitamins and minerals.

Here are a few facts about asparagus:

  • Asparagus is a member of the Liliaceae family.
  • It grows on a flowering herbaceous perennial plant.
  • Asparagus has been consumed for over 2,000 years, originating in the Mediterranean.
  • There have been wild varieties of asparagus discovered in Africa.
  • China is the world’s biggest asparagus producer followed by Peru and Germany.
  • Michigan is the No. 2 producer of asparagus in the U.S.; California ranks No. 1.
  • Oceana County is the leading Michigan producer of asparagus.
  • Michigan celebrates asparagus at the annual Asparagus Festival in Empire, Michigan.
  • There are about 120 farmers in Michigan growing over 9,500 acres of this green gem.
  • Michigan asparagus is snapped (picked) by hand resulting in a product that is tenderer.
  • Forty percent of Michigan asparagus is sold fresh in May and June. The remaining crop is processed or frozen.
  • We eat the stem of the asparagus plant.
  • The red berries of asparagus are poisonous to humans.
  • Asparagus is very low in calories, there are only 19 calories in six medium spears.
  • Asparagus is an excellent source of many nutrients and vitamins including vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C and vitamin E.
  • It is also a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein and vitamin B6.
  • White asparagus is favored in Germany. To keep asparagus white, dirt is mounded around the shoots so sunlight never touches the plant and therefore the plant does not produce chlorophyll.

Asparagus is easy to grow if you have a sunny spot and some sandy soil. To help get you started, check out these Michigan State University Extension resources: “How to grow asparagus” and “Growing asparagus at home.”


My go-to recipe for asparagus is simple: roasting it with a little olive oil and sea salt. However, I recently purchased some fresh asparagus and decided to research various recipes. I adapted a bacon wrapped asparagus recipe. Here is the final version after a few attempts.

Bacon-wrapped Asparagus — 4 servings

Bacon wrapped asparagus
Bacon-wrapped asparagus ready to go in the oven. Photo by Dixie Sandborn, MSU Extension.
  • ½ pound fresh Michigan asparagus (I like very thin stalks)
  • 4 slices thin-cut bacon
  • 2 tablespoons butter
  • 1 ½ teaspoons dark brown sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce

Preheat oven to 400 degrees. Divide asparagus into four bundles. Carefully wrap a piece of bacon around each bundle and secure with a toothpick. Place the bundles on a baking tray.


In a sauce pan, combine butter, brown sugar, soy sauce and Worcestershire sauce. Heat until sugar is dissolved and mixture is bubbly.


Pour this mixture over the asparagus bundles and place the dish in the preheated oven.


Bake for about 20 minutes, then broil for 5-6 minutes, watching carefully and turning often, until the bacon is crisp.


This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).


Spring’s first vegetable, asparagus

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By Chris Venvema, Michigan State University Extension

 

Freezing asparagus preserves the fresh flavor

 

Although spring has sprung, it is still pretty cold, but it is not too early to think about harvesting the first vegetable of spring, asparagus.

 

Officially named Asparagus officinalis, asparagus is actually a flowering perennial.

 

With its dark green color, asparagus is rich in vitamins A & B6, calcium, magnesium and zinc. Since it is 93% water, asparagus is low in calories and very low in sodium. Asparagus is a very good source of dietary fiber. When harvesting the asparagus, it is important to gather the tender young shoots. The larger and taller shoots are a woodier product. However, these older shoots should not be discarded, they can be peeled and enjoyed as well. Asparagus can be preserved for later use by freezing, canning, pickling or drying. The technique used depends upon the later intended use. For the fresh from the garden flavor, freezing is ideal.

 

To freeze asparagus it is necessary to blanch the young spears. To prepare the asparagus for freezing requires that young tender spears be selected. The stalks should be washed, trimmed and sorted according to size. Cut the spears to fit the containers for freezing. Water blanching requires the water to be boiling in a kettle. Tender small spears require a blanching time of two minutes, medium size spears need three minutes and large spears need four minutes. Cool quickly in ice water. Then drain and package leaving no airspace in the rigid container. A technique for individual size pieces is to drain and pat the spears dry. Next arrange the spears or pieces on a cookie sheet. Then place the cookie sheet in the freezer until the pieces are frozen. Finally put the frozen pieces in plastic bags, making sure there is no air trapped in the bag and put in the freezer.

 

Michigan State University Extension recommends canning asparagus because it is considered a low acid vegetable. Select tightly closed spears that are four to six inches in length. Wash thoroughly. Trim off the scales and tough ends. Then wash again. The spears can be cut into one inch pieces or left whole (4-6 inches).

 

For the raw pack technique, pack the asparagus tightly into hot jars, leaving one-inch headspace. If salt is desired put a ½ teaspoon of salt into pint jars or 1 teaspoon of salt into quart jars. Fill the jars with boiling water leaving one-inch headspace. Remove the air bubbles.  Wipe the rim. Adjust the pretreated lids and process.

 

Processing can be done in a dial gauge pressure canner at 11 pounds of pressure OR in a weighted gauge pressure canner at 10 pounds of pressure. The processing times are 30 minutes for pints and 40 minutes for quarts.

 

It is spring time!  Why not preserve spring’s first vegetable of the season, asparagus, today!

 

Resources:

http://nchfp.uga.edu/how/freeze/asparagus.html

http://nchfp.uga.edu/how/can_04/asparagus_spears.html

http://nchfp.uga.edu/how/can_06/pickled_asparagus.html

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888.678.3464).

Farm Market Recipe of the Week: Prosciutto-Wrapped Asparagus

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bacon-wrapped-asparagusMakes 4 servings
Active Time: 20 minutes
Total Time: 20 minute

Ingredients

16 spears asparagus, (about 1 bunch), trimmed
1 teaspoon extra-virgin olive oil
Pinch of salt
Freshly ground pepper, to taste
2 very thin slices prosciutto, (about 1 ounce), cut in half lengthwise

Directions

1. Preheat grill to medium.

2. Toss asparagus with oil, salt and pepper in a medium bowl. Wrap 1 length of prosciutto around the middle of 4 asparagus spears. Repeat, making 4 bundles. Oil the grill rack (see Tip). Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.

Tip

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutritional Information

Per serving: 39 calories; 2 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 3 g protein; 1 g fiber; 235 mg sodium; 134 mg potassium.

Remember the Metro Health Farmers Market is every Thursday 9 a.m. to 2 p.m. at the Metro Health Village, 5900 Byron Center Ave. SW.

The Hunt for Michigan’s Mighty Morels…and other Wild Edibles

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MorelsBy: Dianna Higgs-Stampfler

 

When you live in Pure Michigan, the spring season means the return of golf, fishing, biking and hunting—not necessarily for animals, but for wild edibles such as morels, asparagus, fiddleheads, leeks (also known as ramps) and more. Early- to mid-May is the typical timeframe for these spring edibles, although Mother Nature makes the final determination.

 

As winter succumbs to spring and the snow melts away, an amazing growth begins to take place on forest floors across Michigan. The moist ground is warmed by the sunshine and sprouts begin to push up through the dirt and dead leaves, alongside fallen Elm, Ash, Poplar, Aspen and Maple trees.

 

There are three common varieties of morels found throughout Michigan. Black morels usually appear in late April and make a three-week appearance, before the white and yellow morels come in for their run in May (of course, all are weather dependent).

 

Camouflaged by the fallen leaves from the previous autumn, morels are not easy to spot. It takes a trained eye to catch them peeking out from beneath the groundcover. However, after you spot one…it becomes easier to find the others (much like searching for Petoskey Stones along the Lake Michigan shoreline – your eyes are just drawn to them).

 

There is a system – or rules one would say – to the actual act of harvesting and cleaning morels.

  • Never just “pull” or “pluck” a morel from the ground as it destroys the mycelium which affects the crop in future years. Pinch the stem just above the ground or even use a small knife or scissors to cut it.
  • Use a mesh bag – similar to what onions are sold in – to carry your morels. This allows the spores to redeposit on the ground (something that won’t happen if you use a paper or plastic bag).
  • Carry a mushroom guidebook for identification purposes, unless you’re a seasoned hunter. There are countless imposters out there, many of which are poisonous. If in doubt, throw it out.
  • Take time when cleaning morels. Their hollow centers often collect dirt and the occasional insect so its recommend to slice them in half the long way and soak them in salt water to remove the grit and critters.

 

Morels make a great addition to hollandaise sauce atop Eggs Benedict or folded into an omelet. Stems, or the less-than-perfect morels, can be cooked into a delicious creamy bisque. Of course, dipping morels in an egg-wash and flour and frying them into a salty, crispy treat is also a favorite recipe. Consider an aioli dipping sauce – made with eggs, Dijon mustard, olive oil, white vinegar and lemon – to compliment them.

 

RampsOften where there are morels, there are other wild edibles – such as wild leeks – or ramps as they’re often referred to. A member of the lily family (just like the asparagus), ramps carpet the forest floor with their sweet garlic-onion scent between April and June.

 

The plant itself is green, with two or three elongated smooth leaves – almost feather-like in appearance – with a burgundy tone to the stem. Earlier in the season, the bulbs of the ramps are more slender and as they grow and mature, they become more bulbous.

 

There are a few differences in foraging for ramps, including:

 

Hunting for ramps on state and federal grounds is legally off limits and there are fines and penalties enforced on those who do.

 

When digging ramps, be sure to go all the way down to the root and harvest the entire plant. It’s often easier to use a small shovel or scoop shovel to guarantee a clean harvest.

 

Use a plastic bag to transport ramps, as they can fall through the mesh bags used to gather morels.

 

All parts of the ramp can be used in recipes. The tender fresh spring leaves can be used in salads, quiche and omelets. Ramps make a great base for pesto, combined with olive oil, kosher salt, pine nuts and parmesan cheese. Blend ramps with vinegar for dressings, marinades and sauces. Ramps can be eaten raw, grilled, roasted or sautéed, but remember they have a strong flavor – much more intense than scallions – and should be used more sparingly.

 

FiddleheadsFiddlehead greens are the premium – and lesser known – wild forage vegetable of spring. Their appearance coincides with that of wild morels and ramps. The fiddlehead resembles the curled ornamentation of a stringed instrument (such as a fiddle) and thus the name.

 

They should be harvested early in the season, before the frond has opened because once they open and start to grow, they become inedible. Look for a tight, dark green coil and snip it off, with scissors, just an inch or two down the stem beyond the coil.

 

Boasting a deliciously intense flavor, fiddleheads are reminiscent of asparagus, with an added nutty-bite. The flavor of fiddleheads goes well with cheeses, tomato sauce and oriental cuisine. They’re excellent with Hollandaise sauce or marinated in oil and vinegar. Cooked to crunchy tenderness, like fried morels, they are a flavorful and versatile treat. Sautéed with garlic and bacon (everything’s better with a little pork fat) they develop a more complex flavor and make a decadent side-dish.

 

AsparagusAsparagus is another widely-popular spring edible. In addition to sprouting wild, it’s also grown on farms across West Michigan – particularly along the shoreline where the sandy soil provides ideal growing conditions.

 

In fact, Michigan is the #3 producing asparagus state in the country – producing up to 25 million pounds annually on approximately 11,000 acres. Only 25% of the harvest is sold fresh at retail outlets and roadside markets; most is sold to processors to be frozen or canned. Oceana County itself is known as the “Asparagus Capital of the World.” This region is even featured in the award-winning PBS documentary called “Asparagus: Stalking the American Life.”

 

Other wild spring edibles worth researching include the long spiky leaves of Stinging Nettles – comparable to spinach or wheat grass, great for soups, purees or even pasta and dandelions – a bitter weed that can be cooked like greens, used in raw salads, added to oil and vinegar for dressings or turned into beverages such as tea or even wine.

 

If you have trouble finding wild edibles yourself, check out the Michigan-based Earthy Delights. As America’s premier supplier of specialty foods, they’re the leaders in offering wild-harvested and hand-crafted foods from small harvesters and growers. Their website also includes a wealth of recipes which inspire beginner foodies to gourmet chefs.

 

Once the harvest is complete (or after you’ve received your shipment from Earthy.com), it’s time to head to the kitchen to whip up an impressive gourmet menu fit for a five-diamond restaurant.

 

For specific recipes, look to local chefs for inspiration.

 

  • In his award-winning cookbook “Fork in the Road,” PBS-broadcasting Chef Eric Villegas features a Stinging Nettle Soup (pg. 26), Wild Ramp Quiche with Raw Milk Cheddar and Roasted Garlic (p. 28) and Strozzapreti Pasta with Morel Mushrooms and Asparagus (p. 49).
  • In Matt Sutherland’s cookbook “Savor Michigan,” you’ll find a half dozen morel recipes including two from The Rowe Inn in Ellsworth: Morel Mushroom, Wild Rice Bisque (pg. 199) and Morel & Leek Pierogi (pg. 202).
  • In the “Cook’s House: the art and soul of local, sustainable cuisine,” Chefs Jennifer Blakeslee and Eric Patterson feature a Stinging Nettle Soup with Horseradish Dumplings (pg. 124) and Tatsoi and Sorrel Salad with Pickled Ramps, Boiled Eggs & Tarragon (pg. 134).

 

Michigan’s Spring Edible Festivals & Events

 

May 11-15
National Morel Mushroom Festival – Boyne City

 

May 20-22
Empire Asparagus Festival

 

June 10-12
National Asparagus Festival – Oceana County

 

This article was republished with permission from Dianna at Promote Michigan. We do our best to help with the promotion of the great State of Michigan!