Around the middle of April, when the days get longer and warmer, you start seeing cars stopped on the sides of the roads. You see people shuffling through the brush carrying bags. You hear them off in the woods as you walk on the Rilke Path. Then you see what they are looking for coming from the middle of the spiky plant: Asparagus! Fresh, wild, asparagus!
Tom spent days collecting it on his morning walks. Each plant sends up one, or maybe two, stalks of asparagus. Luckily, there are about a million plants around here, so you can fill a bag in no time!
The asparagus is much thinner than the stuff you buy in the store--the biggest pieces were as big around as a ballpoint pen, and the smallest the size of a pencil lead.
Of course the best part is eating it. Traditionally, they eat it with scrambled eggs. We had asparagus frittatas once and risotto another time and both were delicious! I even ate it raw, but Tom opted against that.
In any case, it was delicious! And it's a good thing we like it. The asparagus season is over, but our freezer is full of enough to last through the summer. If you have any good recipes for asparagus, please send them to us!
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