Produce report: Asparagus

This is pretty much the entire harvest of asparagus. One of the 3 plants died apparently and the idea of adding another that will take 2 years to produce fills me with a deep abiding weariness. So much for Spargel season. I guess there’s no point in making Hollandaise. 


It’s Spargelzeit. Asparagus time. I like asparagus as much as the next person. I even put some in my garden last year and will hopefully have a spear or two in a salad sometime soon (possibly mid-July the way things are working right now). But the German love of asparagus borders on insane. It’s everywhere in every grocery store, at every fruit and vegetable stand. There are even special stands that have, oddly, strawerries on top of them but that sell Spargel. Asparagus and nothing more. And there are lines of people waiting to buy it.

Strawberries are in season here too. They sell locally grown strawberries all over the place. But not in the asparagus stand no matter the nice strawberry hat it wears.


Summer is for tomatoes, spring is for asparagus. I prefer the thin spears to the thick but any will do. On the grill is best, but microwaved is fine, broiled, boiled or fried in butter, it’s all good.

Grilled Asparagus

It’s spring. I hope this asparagus came from somewhere vaguely local. Though I doubt it. It looked glorious in the store and even glorious-er on the grill. I put it on top of some romaine that Karen foisted off on me (she made me mention this), added tomatoes, onions, olives and dressed it with her famous vinaigrette. It was awesome. Every time I make this salad people ask what the hell it is. They did this time too. I take credit now. I’m not above recipe theft.

Shallot caper vinaigrette

1 shallot chopped, about 2 TB

2 TB dijon mustard

2 TB wine wine vinegar

Whisk this all together and slowly

add while whisking:

6 – 10 TB olive oil

Salt and pepper

Once you have the vinaigrette to a lovely rich consistency add;

2 TB brined capers and a little brine

This stuff lasts for a while in the refrigerator, let it sit at room temp 

for a while and re-whisk before using.