Fresh from The Spring Farm: Asparagus recipes

By Jenny Spring

Jenny Spring

Asparagus is one of the first things to pop up out of the garden in the spring. It is a perennial that grows well in sandy soils (Muskoka being a great place to grow asparagus). The only downfall with planting asparagus is it takes at least three years to get established in the garden before it is thick enough to pick. Since it will be in the same spot for years, you really need to find a spot where it will have all the growing conditions it demands. That usually means amending the soil before hand.

Asparagus grows best in full sun. Without enough daily sunlight, you will wind up with thin spears and weak plants that are prone to problems.

Asparagus also needs space, about four to five feet for each plant. They won’t spread out much the first couple of years, but once established, they will quickly fill in.

Soil: For a long-lived perennial like asparagus, it pays to take the time to improve your soil before your plant it. Work in plenty of organic matter and make sure the soil pH is in the neutral 6.0 – 7.0 range. Also get rid of any weeds and large stones in the area before planting.

Planting: Plants can be started from seed about four weeks before the last expected frost. However, seeds will add several years to your wait. Most people find it easier to grow from crowns, which are readily available in the spring.

The most common way to plant asparagus crowns is in a trench. In the spring, dig a trench about eight to ten inches deep and 18 to 20 inches wide. Work in your compost at this time.

To plant the crowns, spread the roots of the crowns out on the bottom of the trench. Space plants about 12 to 15 inches apart, so they will have room to grow. Cover with a couple of inches of soil and water well.

As the plants begin to grow, continue covering them with soil, leaving only a few inches of the shoots exposed above ground. Do this until the trench is full.

Asparagus Soup

Ingredients:

2 tablespoons unsalted butter or extra-virgin coconut oil
1 small onion, chopped
1/2 pound potatoes, cut into tiny cubes
1 tablespoon green curry paste, or to taste (optional)
1 pound asparagus, trimmed and cut into 1/2-inch segments
1 14-ounce can coconut milk
1 1/2 teaspoons sea salt, or to taste
1 1/4 cups of water, or to cover
1 lemon or lime
Topping ideas: avocado, hard-boiled egg, herbs, chopped chives, or whole grain crackers

Instructions:

1. Melt the butter on medium heat.
2. Add chopped onion and cook for a couple of minutes.
3. Add chopped potatoes, curry paste, salt and pepper. Cook for a couple of minutes.
4. Add the coconut milk and asparagus. Puree with a hand blender until everything is smooth.
5. Add more water or coconut milk if you wish.

Roasted Asparagus and Vegetables

Ingredients:

1 lb. asparagus, ends removed and cut in 2-inch pieces
¼ cup of mushrooms, quartered
1 cup of small red potatoes, scrubbed and cut in 1-inch chunks
2 tbsp. olive oil, divided
1/4 cup pine nuts, toasted
1 lemon
salt and pepper

Instructions:

1. Preheat the oven to 450ºF. Line two large baking sheets with parchment paper. In a large bowl, toss potatoes and mushrooms in 1 tbsp. olive oil. Pour out onto the first baking sheet. Sprinkle with salt and pepper.
2. Lay the asparagus out on the second baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for about 30 minutes or until browned, turning half way through.
3. Remove the asparagus from the oven after about 15-20 minutes or until just starting to get soft. Roast the potatoes and mushrooms another 20 minutes or until slightly browned, turning halfway through.
4. Toss cooked vegetables in a large bowl with pine nuts and lemon juice. Add salt and pepper to taste. Serve warm.

Jenny Spring and Oliver Wolfe are co-owners of The Spring Farm with Andrea and Brian Currie. Each week, Jenny will share a recipe featuring in-season, Muskoka-grown produce from their local farm, which is just five kilometres from downtown Huntsville. She’ll also share a gardening tip about the chosen vegetable. You can find these vegetables and more at the Huntsville Farmers’ market on Thursdays after Victoria Day in the Canadian Tire parking lot, or at The Spring Farm gate on Bethune Road North starting in June.

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