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Quiche (Asparagus and Variations)

Zola on

I planted an asparagus patch once. While doing my research I learned you should not harvest it the first year. I followed those directions and let it mature through the year. I looked forward to the day when I’d be able to pick and eat my own asparagus. Unfortunately, the next Spring I ran into a situation with weeds encroaching from the cornfield behind my house. I had to till under the part of the garden that had my asparagus. I lost my little asparagus dream.

As the years passed, each Spring I would be driving along the rural roads that surrounded my neighborhood and I’d see ladies of Asian descent stooping down in the roadside drainage areas. They were picking something. I figured out they were picking wild asparagus! They harvested each year and sold their take at the local farmers market. Kudos to them!

So I gave up my goal of my own asparagus patch but each Spring, as May approaches, I still get a hankering for asparagus. My newest recipe is a low carb quiche that features a combo of asparagus, mushrooms and gruyere cheese. BIG YUM!

I thought I’d lay out some fun asparagus trivia for you to chew on. Here are 14 asparagus tidbits.

Asparagus is one of the only perennial vegetables.

There are approximately 300 asparagus varieties but only 20 are edible.

 

The most common asparagus variety is green in color. Two other edible varieties are white and purple.

In Europe they call white asparagus “white gold” or “edible ivory” and refer to it as the “royal vegetable”.

White asparagus is less bitter and much more tender. It’s also more expensive.

White asparagus is grown under a layer of mulch. That’s why it stays white. I never sees the sun. Otherwise it would turn green.

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