Asparagus!
I love asparagus, not just because it’s delicious and has lots of fiber, vitamins, and minerals. I love it, because it’s perennial. No matter how long and cold the winter has been, that dutiful spring vegetable is one of the first signs of life in my kitchen garden every year. And, is it ever welcome! However, I must admit that I owe its presence entirely to my dear dad.
My dad is the most talented and diligent gardener I know, producing picture-perfect vegetable gardens with enough corn, squash, beans, and tomatoes to feed a small country. He started this little asparagus patch a few years before I moved back home. He was gardening on the very same spot that my great-grandfather and grandfather used years ago. Dad really liked this particular area as it has about a foot of premium topsoil. So, I have to say that he wasn’t overly excited when I requested that he relinquish it so that I could start my own inferior, little garden. He impressed upon me that I needed to take “good care” of the asparagus patch, because it was “QUITE an endeavor” to get it established: first, a trench is dug deeply enough to protect the root system of the plant during the winter months; second, it must be kept clean–no weeds; third, don’t cut foliage down until after first frost (necessary for photosynthesis for next year’s crop); fourth, fertilize annually; and last, it takes about three years before harvesting a substantial crop.
After imparting this information, Dad graciously, although reluctantly, left me to my own devices regarding the asparagus patch. My patch of asparagus may not be as perfect and productive as Dad’s new patch, which by the way is 30 feet long; however, it’s still producing enough lovely asparagus that I was able to pick a mess–what we Southerners refer to as enough for dinner. With this mess of asparagus, I prepared the following simple and delicious pasta dish.
Penne Pasta with Asparagus, Peas, and Shrimp:
Serves 2
Ingredients:
2 cups of penne pasta ( I used quinoa pasta)
2 cups of sliced asparagus ( 2 inch slices)
1 cup of peas
10-12 medium shrimp (tails removed)
4 pinches of sea salt added to pasta water
1-2 tablespoons of good quality olive oil
feta and parmesan cheeses to taste
salt and pepper to taste
Method:
Using a medium pot, add six cups of water and four pinches of sea salt. Bring to a boil. Add penne pasta, asparagus, and peas. After cooking pasta, asparagus, and peas for five minutes, add shrimp and cook an additional four minutes. Drain ingredients into a colander. After draining, return ingredients to pot. Toss ingredients with olive oil. Once ingredients have been tossed with olive oil, place in serving dishes. Sprinkle feta and parmesan cheeses and add salt and pepper to taste.
Enjoy with a glass of Mumm Napa Brut Prestige! Bon Appetit!
Categories: Family Homeplace, Gardening, Recipes, Wine
What a lovely, lovely post! Thank you also for posting this terrific recipe! You know, I live in this huge city, and you live in the country; I am so grateful to read about your experiences, as I find myself yearning for the country quite often. Cher 🙂
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Thank you, Cher! Your comment really touched me. I’m so happy you enjoyed this post. I also love your wonderful posts regarding the beautiful architecture of Chicago as well as the cultural aspects of living in a big city. Connecting with others through our blogs can be truly enriching. 🙂
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Ah, thank you so kindly for your words! I really appreciate it! That is extremely sweet of you to say! Well it certainly is wonderful to share our worlds through our blogs, isn’t it? When I see the beautiful photos you post, it really does bring a feeling of serenity. Living in this large place does not often afford that tranquility! Cher 🙂
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Thank you for your kind comments, Cher! They’re very much appreciated! 🙂
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harvesting already, eh?
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We’ve had the patch about 12 years. I think asparagus can grow for 20 years.
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I’m on my second year with mine. I’m learning as I go.
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It takes a little while for asparagus to become established. 🙂
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maybe you’ll give me some tips then.
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I’d be happy to help. 🙂
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Love this post about your family garden patch. There is nothing like spring time gardening… Well except maybe eating the first spring crop of asparagus 🙂
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Thanks so much, Mel! You’re definitely right about spring time gardening and enjoying fresh asparagus from your own patch. 😉
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Oh my! This has oodles of yummy with a nice touch of family time. Thank you for sharing this.
I am a vegetarian – what do I use in place of shrimp?
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Thank you, Prajakta! I’m happy you enjoyed it. You may not have to replace the shrimp since the quinoa pasta has 4 grams of protein per serving. 🙂
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Wow, you have done really well that growing that asparagus. You always manage to make everything look so appetising Tonya! I don’t even like shrimp and yet that dish you made looked delicious! 🙂
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You are kind! Thanks, Judy! 🙂
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I love asparagus! I learned some interesting asparagus facts from your post. I always enjoy seeing the photos of your cooking process. The asparagus dish looks scrumtious!
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Thank you, Donna! I’m so glad you liked it! 🙂
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Pardon the spelling error. The court reporter in me can’t let it go uncorrected.
*scrumptious. 😉
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No worries!! 😉
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Wonderful ingredients – had my mouth watering. But do you still taste the asparagus with so many other flavours fighting for dominance? Love al dente asparagus with just an hollandaise sauce …
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Many thanks! I don’t find that the flavors compete. Shrimp, by itself, tastes bland to me. There’s just the olive oil and a bit of salt to season. I’m not very heavy-handed with the cheese, either. I’ve made this without the shrimp, and I like it as well.
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I’ll have to give it a go – I love all those things separately, so why not together!
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I’m happy you’re going to try this recipe. I hope you enjoy it! 🙂
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Do you market the surplus or is it completely for home use- I mean, the asparagus. The pictures and the recipe are tantalizing. BTW when do you get the time to cook ? You must be so busy being a fourth generation farm girl.
Do you replenish the top soil sometime or is it the same soil your dad bequeathed to you ?
Susie
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Thanks, Susie! We use most of what we grow, and sometimes we share with friends. As far as the topsoil is concerned, we add composted organic material in the fall. You asked about finding time to cook. I try to cook what’s in season, using a few simple ingredients. My “Farm Guy” helps out, too. 🙂
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I´m a huge asparagus fan, too. Growing up with white varieties that are more popular here in Germany, I adore the green ones as well. Your recipe sounds so good! Thanks for a great post.
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Thanks so much for visiting and commenting! I tried white asparagus when my husband and I were in Belgium a couple of years ago and loved it! I’m so happy you enjoyed the post. 🙂
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Me too, I love Asparagus, they can come in whatever meal! Your recipe sounds totally delicious, thank you for sharing and inspiring.
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Thank you very much! I appreciate your kind words. 🙂
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Looks so yummy and love the photos. 🙂
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Thank you for your generous comments! 🙂
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They’re just now in season, here in the U.K. I’ll try this without the shrimp to vegetarianize it. It looks simple enough to let the asparagus shine through.
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The season doesn’t last long enough here. We’ve enjoyed it that way as well, and it’s very good with the asparagus on its own. I hope you enjoy it, and thanks for commenting.
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Reblogged this on Meals With Mel and commented:
Happy Friday Everyone!!!
Spring is here and as the weather turns warm all I want to do is spend time in my little garden. Last year this post Asparagus!! by Fourth Generation Farm Girl inspired me to plant some asparagus in my garden. I know it will take a few years to get a harvest but some things in life are worth the wait right?
I hope you all enjoy this post and recipe as much as I do and please check out the other posts by Tonya, the Fourth Generation Farm Girl.
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