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Asparagus is beginning to poke up spears in my garden. Asparagus is a wonderful multipurpose plant producing a succulent vegetable and looks lovely grown in flower beds. The delicate fern like foliage makes a frothy backdrop to roses or other mid-height shrubs. Approximately ten plants is enough for fresh eating. Plant more if you wish to freeze or can.

Asparagus may be steamed, sautéed, roasted, or grated to add to recipes. Asparagus Fritatta Primavera is a delicious , rich quiche style hot dish that feeds a crowd, and is very good served with a mild fruity salsa.

Asparagus Fritatta

Primavera

3 Tbsp butter

1 cup potato, peeled and diced

1 cup chopped sweet onion

1 cup small white mush rooms, sliced

12 ounces cooked asparagus, cut into 1/2 inch pieces; reserved tips

1 cup diced ham (optional)

12 large eggs, beaten

1 1/2 cups half and half cream

2 1/2 cups shredded mozzarella cheese

1 cup ricotta cheese

1/2 cup grated parmesan cheese

1/2 cup chopped fresh parsley or 1 Tbsp crushed dried parsley

Salt and pepper

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with cooking spray and set aside.

Melt butter in nonstick skillet. Cook potatoes, onions and mushrooms over medium heat until tender. Add asparagus pieces, and ham if using. Season with salt and pepper. Spread into prepared pan and set aside.

In a large bowl, stir cheeses, half and half, parsley, salt and pepper into beaten eggs. Pour egg mixture over vegetables in dish. Top with asparagus tips. Bake 45 to 50 minutes until set in the middle. Let stand 10 minutes. Cut into squares and serve immediately. Yield: 12 servings.

I found an interesting recipe on Pinterest for asparagus on puff pastry. The recipe included a few items I’m not fond of, but I liked the look of the finished product and it’s appeal as a hot hors d’oeuvre, so I adjusted ingredients to suit my taste.

Asparagus Puffy Pastry

Squares

1 sheet puff pastry, thawed at room temperature 30 minutes

12 ounces asparagus spears, steamed tender crisp

1 tsp olive oil

1/4 cup grated parmesan cheese

1 cup shredded mozzarella or Monterey Jack cheese

Ground black pepper

Ground smoked paprika

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Carefully unfold puff pastry and spread out in prepared pan. Brush puff pastry with olive oil. Sprinkle with parmesan cheese.

Arrange asparagus spears in a single layer on puffy pastry. Scatter mozzarella cheese over asparagus. Season with pepper and sprinkle with smoked paprika. Bake for 20 to 30 minutes until pastry is golden brown and cheese is melted. Let stand 5 minutes and cut into squares. Serve warm. Yield: about 16-2 inch squares.

Cream of Asparagus Soup is another spring treat. Simple or savory, it is easy to flavor any way you like. I’ve used this basic recipe for years, changing the seasonings for variety.

Cream of Asparagus Soup

1 bunch asparagus (about 1 1/2 pounds)

Water

1/4 cup butter

1/4 cup all-purpose flour

1 1/2 cups whole milk

Salt and pepper to taste

Wash and trim asparagus. Place in a large saucepan and cover with water. Cook until asparagus is just tender. Drain, reserving liquid. When cool enough to handle, cut tips from asparagus and set aside.

Place asparagus stalks in blender and add 1 cup of reserved cooking liquid. Blend until you have a smooth puree.

In large saucepan, melt butter over medium heat and stir in flour. Cook stirring constantly for 1 minute. Add milk stirring vigorously until smooth and blended. Cook, stirring constantly until thickened and bubbly. Gradually stir in asparagus puree, stirring until blended, adding more of the remaining cooking liquid until desired consistency. Season with salt and pepper. Stirring often, continue heating until mixture is steamy but not boiling. Stir in reserved asparagus tips. Do not let mixture boil. Serve immediately. Yield: about 6 servings.

Variations: sauté 1/2 cup chopped sweet or green onions in a tablespoon of butter and add to the blender when pureeing the asparagus.

Garnish each serving with a tablespoon of fresh snipped chives.

For a more savory flavor, add 1/2 tsp chicken bouillon granules along with the additional cooking liquid.

A small amount of garlic maybe added but use sparingly, about 1/2 clove. Garlic can quickly overpower the delicate asparagus flavor

Diced roast chicken, one to 2 cups, maybe added for a heartier soup. Fresh or, frozen and thawed, well drained shrimp may be added along with seasonings and heating just until shrimp are done and heated through.

Other seasonings that work well in this soup are lemon pepper, ground mace, or smoked paprika.

An additional note: pureed asparagus may be frozen for up to 4 months, enabling you to enjoy the flavor of spring throughout the summer months.

Microwaved asparagus is quick and easy. Place desired amount of washed and trimmed asparagus in a shallow microwave safe dish and cover loosely. Microwave on high at one minute intervals until desired doneness. Season as desired. Serve immediately.

Share your favorite asparagus and spring recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159 or email them to: therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Goldfinches are back.