Asparagus, A Perennial Favorite

When those first purple-headed shoots emerge from what looks like barren soil, gratitude pours through my veins.  Asparagus, that delicious spring harbinger, announces the end of another winter.

The first asparagus spears of 2015

Temporary insanity is the only defense I can offer when asked why, several years ago, Richard and I planted 650 asparagus crowns at Heart & Sole Gardens.  A perennial vegetable, asparagus plants must grow for three years before harvest and, even though we purchased three-year-old plants, they grew for two years before we had our first bumper crop.  After spending countless hours crawling on hands and knees while removing weeds from the tender crown base, last fall, I conceded defeat.  This year, the weeds win.

This tool helps ease weeds from asparagus crowns

Because asparagus spears emerge before most weeds, there will be plenty for our dinner plates and when weed cover conceals asparagus, there will, hopefully, be another, less labor-intensive spring crop to enjoy.  

For a real treat, lightly grill fresh asparagus over charcoal

Meanwhile, celebrate springtime and savor the unique flavor of fresh asparagus.  Although it is hard to beat the taste of just-harvested spears, munching on tender shoots as you stroll through a garden, if you have access to fresh eggs laid by happy chickens, this frittata makes a terrific breakfast or simple, yet elegant, supper.  

Fresh eggs taste best!

Oh, and if you should decide to grow your own asparagus, I recommend no more than two to three plants per person, unless you just really enjoy pulling weeds!

Asparagus Frittata

2 tablespoons (1/4 stick) butter
*1 bulb green garlic with about 2 inches green stem, finely chopped
2 1/2 cups thin asparagus, trimmed and cut on diagonal into 1-inch pieces
8 fresh eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon French grey sea salt (or kosher)
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
*If green garlic is not available, spring onions are a good substitute.

Preheat oven broiler.  Over medium heat, melt butter on stovetop in a 10-inch seasoned cast iron skillet, or heavy ovenproof skillet.  Add garlic and briefly saute until translucent.  Add asparagus and lightly sprinkle with salt.  Saute until tender, about 2-3 minutes.  Whisk eggs, 3/4 cup Fontina cheese, salt and pepper, in a large bowl.  Pour egg mixture into skillet, fold gently to combine.  Cook until mixture is almost set, but still jiggly.  Remove from heat, top with remaining cheeses and place under broiler until frittata puffs and is lightly golden.  Remove skillet from oven and ease frittata onto serving plate.  Cut into wedges to serve.