Homegrown Asparagus becomes available in Pennsylvania from April through June. It is perfection in May. I love asparagus so much I am already salivating with anticipation. A list of pick-your-own farms in Eastern Pennsylvania can be found HERE. The photograph comes from Petr Kratochvil.
Everyone has favorite ways to eat Asparagus. My Mother, the Polka Queen, made Creamed Asparagus on Toast. This recipe for Chinese Asparagus Salad is one of my favorites.
2 pounds fresh Asparagus
1/4 cup Soy Sauce
1/2 teaspoon Sugar
1/2 teaspoon Vinegar (Cider or White Wine are good)
1/2 teaspoon Salt
2 teaspoons Sesame Oil
Some folks peel Asparagus and you can if you want to. I never do. I just snap it. Use a potato peeler if you are going to peel it. Wash the Asparagus well. Cut the spears diagonally across in 1 1/2 inch lengths. Cook the pieces of Asparagus for one minute in boiling water. Then drain and rinse under cold water to stop the cooking. Mix all the other ingredients (soy sauce, sugar, vinegar, salt and oil) together in a large bowl. Add Asparagus and toss. Enjoy.
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