Asparagus – spring green stems and purple painted tips

Living in Michigan we have access to some of the best and freshest varieties of asparagus in the country.  I may sound a bit biased, but food has always been my love and asparagus at the top of my list of favorites – that being said, I feel I have eaten enough asparagus in my (barely) less than 50 years to make this statement with a bit of authority.

Its colors are so enticing to me – spring green like the fresh leaves on trees with tips of purple like someone painted then with a brush.  I typically steam these tender stems making sure they are still a bit crunchy and bright green or toss them with a bit of olive oil and roast them in a very hot oven then barely sprinkled with an aged balsamic vinegar and Sicilian sea salt.

Some stems are pencil thin and others are thick like my thumb.  As long as your bunch of asparagus is consistent in size – nothing else matters other than fresh wonderful flavor.  Here is a great web site to answer some general questions that you may have about asparagus: http://www.asparagus.org/maab/faq.html

I found some asparagus at the local grocery store today for $1.29/pound so I bought a huge bag and carried it home with much excitement.  I know what you’re thinking right now – this woman is nuts!  Well, some of my closest friends think that, so it’s ok if you think the same thing!  I am in the process of making asparagus soup this afternoon.  I really don’t have a written recipe so I thought I would spend some time today to perfect and measure all the ingredients and finally write down the Best Asparagus Soup recipe ever (I guess that sounds a bit biased too)!

The soup is in the fridge right now and chilling – send me a note and let me know if you want the recipe – I will be refining it this weekend.  Happy spring! k

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