Fresh Michigan asparagus is in season now.As the days grow warmer the first true indicator that spring has finally arrived is the emergence of Michigan asparagus.
It shoots upwards at a rate of 10 inches in a 24-hour period when conditions are perfect. Some folks say they can lie on the ground and see it grow before their eyes.
Personally, I don’t have the patience to prove otherwise, so I’ll take their word for it. However, these perennials come fast and furious for a limited time, so it’s best to grab them while you can.
This year, because of a cold spring, Michigan crops are about two weeks late. Asparagus is at its best the first three weeks in the season, and it began arriving last week. As the days get warmer, asparagus begins to grow tired, and its flavor tires as well.
Michigan asparagus tastes better than most in my opinion because it is usually fresher. Off-season grocery retail asparagus mainly comes from California. With 2,000 miles from California farm to Michigan table, this asparagus is anything but fresh.
Need more reasons to eat Michigan asparagus? That’s easy. Buying local asparagus means you are supporting your local growers and economy while cutting down on the carbon footprint of transporting food from farm to table.
Healthwise, asparagus is loaded with antioxidants, contains anti-inflammatory nutrients and is known to prevent heart disease and regulate blood sugar. It also is said to help prevent birth defects, osteoporosis and osteoarthritis.
RECIPES
Day 1: Chicken scallopini with grilled asparagus
Day 2: Bow tie pasta with asparagus, baby carrots and spring peas
Day 3: Grilled onion, tomato and asparagus pita pizza
Day 4: Cajun grilled salmon
Day 5: Sesame beef stir fry with asparagus red peppers and soba noodles
The vegetable also offers an opportunity to trick your kids into eating their vegetables, since it can be easily disguised with some creativity and sneakiness. When my girls were little, I was known to puree asparagus into a multitude of tasty concoctions. My favorite spring soup is nothing more than a basic soup, which my asparagus-phobic daughter would gobble up, asking for more.
Of course, there are some not-so-healthy arguments for eating asparagus — like the way it tastes with bacon. Or indulging in Hollandaise sauce. There is nothing more pleasing to the palate than the combination of sweet and crisp asparagus paired with the briny crunch of bacon. I’ll often grill asparagus, then drizzle with olive oil and simply sprinkle with crumbled bacon for a side dish my family loves.
Speaking of love, if your love life needs a pick-me-up, an English herbalist from the 17th century, Nicholas Culpepper, wrote that asparagus “stirs up lust in man and woman.” In 19th-century France, bridegrooms were served three courses of the sexy spears at their prenuptial dinners.
In the "spear-it" of fresh and local, all the recipes in this month's Just Bag It! meal plan incorporate asparagus in some shape or form.
SHOPPING LIST
Produce
1 head garlic
1 lemon
1 bunch fresh flat-leaf parsley
3 bunches Michigan asparagus
1 cup baby carrots
2 shallots
1 cup peas
1/2 cup cherry tomatoes
3 cups baby arugula
1 large red onion
1 bunch fresh basil
2 ounces (1/4 cup) pine nuts
1 red bell pepper
1 bunch scallions
1 lime
Bread
4 6-to 8-inch pitas
Meat
1/4 to 1 1/2 pound flank steak
11/2 pound chicken tenders
2-pound salmon filet
Dairy
1/2 cup grated Parmesan cheese
1/2 cup feta cheese
Dry and pantry goods
1/2 cup all-purpose flour
4 cans chicken stock
Olive oil
12 ounces evaporated skim milk
Dried basil, cayenne, nutmeg, Italian seasoning, red pepper flakes, Cajun seasoning
12 ounces bow tie pasta
International
2 tablespoons capers
1/2 cup pitted kalamata olives, roughly chopped
1 pound soba noodles
3 tablespoons curry paste, mild to medium heat
3 tablespoons fish sauce
E-mail the author of this story: yourlife@grpress.com