The Age of Asparagus

One of the first spring vegetables to appear in Central Kentucky is
asparagus.

Mason County is considered the “asparagus bed” of Kentucky because of itsfertile soil, but any dedicated farmer can grow it.

May’s Lick holds an asparagus festival in May and one of the activities is the Taste of Asparagus, for which the best town cooks prepare asparagus dozens of ways, putting it in soup, bread, desserts and entrees. It is also popular pickled.

The recipes for the Taste of Asparagus often come “from just trying to think of a different way to serve asparagus,” Annette Crawford Walters of May's Lick said. A bean salad recipe that her family liked was modified to include asparagus. She substituted asparagus for French-style green beans.

Asparagus has arrived in supermarkets from warmer climates, and here are some recipes from the May’s Lick folks for innovative ways to prepare asparagus.

Apricot-asparagus bars
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon cloves
2 cups brown sugar
1⁄2 cup butter, softened
3⁄4 cup grated asparagus
2 eggs
1 cup chopped apricots
1 cup chopped walnuts
Combine flour, baking soda, cinnamon, salt and cloves. Set aside. In large bowl, cream sugar and butter. Add asparagus and eggs. Mix well. Add flour mixture. Mix well. Add apricots and walnuts. Mix well. Pour mixture into 9- by 13-inch baking dish coated with cooking spray. Bake at 350 degrees for 35 minutes, or until done in center. Cut into squares; drizzle with cream
cheese icing.
-- Annette Crawford Walters

Zesty cream of asparagus soup
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
3 cups fresh asparagus, cut into 1-inch pieces
2 1⁄2 cups chicken broth
1⁄4 teaspoon crushed red pepper flakes
3 ounces cream cheese
2 tablespoons sour cream
In a large saucepan, melt butter; add onion and garlic. Saute until tender. Add asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes, or until asparagus is tender. Place half the mixture in blender; add cream cheese and sour cream. Cover and process until smooth; return to pan. Cook over medium heat until heated through.
-- Annette Crawford Walters

Asparagus tarts
1 egg
2⁄3 cup cream
Salt and pepper to taste
4 tart shells
Cooked asparagus tips
Grated cheese of choice
Mix egg, cream, salt and pepper. Pour into shells. Top with asparagus tips and cheese. Bake in a 400-degree oven for 15 minutes or until set. Makes 4 servings.
-- Elizabeth King

Warm asparagus spinach salad
1 pound fresh asparagus, cut into 1-inch pieces
2 tablespoons, plus 1⁄2 cup, olive oil
1⁄4 teaspoon salt
1⁄2 pound penne pasta
1⁄2 cup diced onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
8 ounces fresh baby spinach
3⁄4 cup cashews
1⁄2 cup fresh Parmesan cheese
Place asparagus in a baking dish; drizzle with 2 tablespoons olive oil and sprinkle with 1⁄4 teaspoon salt. Bake uncovered at 400 degrees for 20 to 25 minutes or until tender. Cook pasta according to package directions and drain. Combine onions, vinegar and soy sauce in blender. Gradually add 1⁄2 cup olive oil. Pour dressing over spinach, pasta and asparagus. Sprinkle cashews and Parmesan cheese on top. Serve immediately.
-- Eltha Halleran

Asparagus Gruyere tart
Flour for work surface
1 sheet frozen puff pastry
2 cups shredded Gruyere cheese
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll puff pastry into 16- by 10-inch rectangle. Trim uneven edges. Place pastry on baking sheet. With sharp knife, lightly score dough 1 inch from the edges to mark a rectangle. Using fork, pierce dough inside the markings at 1⁄2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with cheese. Trim bottoms of asparagus spears to fit crosswise inside tart shell; arrange in single layer over cheese, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
-- Robyn Jones