Asparagus time

Finally, it's asparagus time! One of the great delicacies of early summer. Asparagus is actually one of the oldest known herbs. Way back in ancient times, it was known as a great delicacy. They are in stores right now. If you grow them in the garden, you have to be patient a little longer.

 It's fantastic to see the little heads pop out of the ground. And then there is just something very special about being able to harvest your own asparagus and eat it completely fresh... In our opinion, asparagus should be completely fresh. Preferably from your own garden. If you don't have the courage to grow them yourself, they are however easy to get hold of at the greengrocer here in May. Here you will find a couple of lovely recipes with fresh asparagus. Easy and delicious summer food, ready to go on board. You can make this too Asparagus with Sauce Mousseline  add some fresh rockfish roe and you have a heavenly dish. Star shoots are now also not to be trifled with, and the fresh salad is really good as a lunch dish or side dish for a pie or meat on the grill. Get well 

Star shoots with fresh, steamed asparagus, for 4 people

 8 small fish fillets (of your choice)
Rye flour
Oil or butter for frying
4 slices of coarse French bread
1 good handful of fresh prawns (possibly other shellfish)
A little dill
Two handfuls of fresh, slim Asparagus

Dressing:

½ dl of good Mayonnaise
½ dl Creme Fraiche (9%)
2 tablespoons of good Ketchup
A little finely grated red onion
½ teaspoon lemon juice
Salt and Pepper

Stir the dressing together, taste and refrigerate. Put a pan over with a little water with salt added. Roll four of the fish fillets and lightly steam them until they have changed colour. Take them out and let them cool. Dip the last 4 fillets in rye flour and fry them in the oil or butter on a hot pan. Let them cool down a bit. Steam the asparagus lightly and let them cool. Toast the bread and arrange on 4 plates. First, a piece of bread that is covered with asparagus. One fried fish and one boiled fish on each. Garnish with dressing, prawns and dill. Serve with extra dressing.

 Salad with Fresh Asparagus, For 4 people.

 2 handfuls of fresh, crisp lettuce, possibly spinach
2 good handfuls of fresh asparagus
Approximately 50 - 100 g goat cheese
100 g Fresh Raspberries
A few tablespoons of roasted, salted pumpkin seeds

Rinse the lettuce and spinach well and discard or pat off well. Rinse and chop the asparagus. Cut the goat cheese into very thin slices or use a potato peeler to make slices. Rinse the raspberries thoroughly. Arrange it all on a pretty plate and sprinkle with pumpkin seeds. 

Preparation of Asparagus:

Fresh asparagus can be eaten raw, cooked or lightly cooked so that they retain their crispness. Always break the asparagus by grabbing the head and bottom. Let it break where it will. Use only the part where the head sits. That's the crunchy part. If necessary, boil that portion and use the boiling water before discarding the rest.

Cultivation of Asparagus:

Green asparagus is easy to grow. The only "problem" is that it takes 2 to 3 years before you can harvest them. It is probably one of the most important reasons why most of us choose it when we have to plant the kitchen garden. It's a real pity, because once you get lucky with growing asparagus, they actually come back year after year. The next 25 years! A good reason to plant asparagus is the economy. Fresh asparagus is not cheap to buy. If you've got the courage to grow your own asparagus, it's just a matter of getting started. They are not difficult to care for. They should be planted in a loose loam in a sunny spot in the garden. Preferably calcareous and nutrient-rich soil. The plants require good space, as they have a fairly large root network. They must be planted here in the spring. Be sure to plant them on a stand or similar, as they will be approximately 1½ meters high. The plant withers in autumn and must be cut down in spring. Then you just have to wait 3 years and harvest the shoots when they are approximately 15 cm high. You can easily plant asparagus between your perennials in the garden. It is quite decorative and is a beautiful companion plant for both perennials and roses.

 How to see if your asparagus is fresh:

Unfortunately, not everyone is so privileged as to be able to go out into the herb garden and pick up fresh asparagus from their own soil. If you are going to buy asparagus from the greengrocer or the supermarket, it is important to know what to look for. Always go for fresh, locally grown. There is a huge difference between them and the imported ones, which have had a long transport time. So both for taste and for the sake of the environment, you should, as always, choose fresh local vegetables of the season. You can easily check if they are fresh. Check if they are stringy and rubbery. If they are, don't buy them.

 Did you know:

That the green asparagus are far healthier than the white? They contain far more vitamins as they grow above ground.