ASPARAGUS CASSEROLE
Much like the situation with rhubarb, asparagus is a perennial normally relegated to a location where it can be productive year after year with minimal care—occasional infusions of manure, weeding combined with mulching to allow it to grow without competition, and due diligence to avoid disturbing the roots come plowing time. A properly maintained asparagus bed will remain productive for many years, and the tender shoots offer a springtime treat of sheer joy. Whether stewed with a bit of butter, steamed, grilled, coated in olive oil and prepared in the air fryers which have of late become all the rage, or as the central ingredient in a casserole (the recipe offered here), asparagus is an upscale vegetable that does wonderfully well in high country gardens.
MAIN INGREDIENTS
- 30 spears of asparagus (or one large can)
- 3 hard-boiled eggs, sliced
- 1 cup grated sharp cheese
WHITE SAUCE
Blend 2 tablespoons of flour, 2 tablespoons of butter, ¼ teaspoon salt, ¼ teaspoon black pepper, and 1½ cups Carnation milk. Cook in a double boiler, stirring until thickened and smooth.
Alternate layers of asparagus, eggs, cheese and sauce. Bake in a 350-degree oven for 20 minutes.
JC
—Celebrating Southern Appalachian Food written by Jim Casada and Tipper Pressley
I never eat asparagus till I was grown. Miss Cindy introduced me to it. Once I started gardening I wanted to grow it. I was disappointed when I discovered it takes a couple of years before you can harvest it. I’m so glad I planted it anyway.
Our first asparagus came from Hubert Kirkland. Pap and I went over to his house for me to talk with him about his life growing up in Appalachia and his woodworking.
Hubert was an avid gardener and he gave me a handful of seeds he’d saved from the purple asparagus he grew. I planted them and we still have that patch growing today.
I most often roast asparagus in the oven with a drizzle of olive oil and a sprinkle of salt and pepper. It’s so easy, quick, and tastes amazing.
I’ve heard folks say in some areas asparagus grows by the roadside and along old cemeteries. Some of the wild plants are growing long after the folks who planted them are dead and gone and progress has changed their surroundings. Others were started by birds who dropped seeds.
I don’t know of any wild asparagus in my area of Appalachia, but I wish I did 🙂
You can find our cookbook here.
Last night’s video: Putting Out a Forcefield of Protection for the Garden.
Tipper
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Never ate white asparagus till I spent time in Bavaria in the base of the Alps in the late 60’s. Had supper one evening in western Austria and ordered Schweitzer Schnitzel (Cordon Bleu) and it was served with 4 very appealing stalk’s of white asparagus on top with a large pat of butter centered melting and drizzling over it. It was delicious to say the least and often was ordered on the side from that time on. In my opinion, the flavor and tenderness of white asparagus is remarkable and became a favorite vegetable in the several years spent in Southern Germany. Would highly recommend it to anyone who enjoys asparagus …… still a favorite many years and years later.
Oh how i love asparagus!! My daughter buys 2 lbs of asparagus, a 2 packages of bacon, some brown sugar, globs of butter, little soy sauce, garlic powder, and black pepper!! In the oven… and talk about a meal just by itself…..
LOVE LOVE LOVE Asparagus ❤️
Several years ago I happened upon a nice patch of wild asparagus. I harvested a good bit of it and used it in omelets with cheddar cheese. The results were amazingly delicious.
Another vlogger I follow has decided to follow what the Bible says by making this their year to rest their garden (Exodus 23:10&11). In other words, every seven years giving your land a rest and taking care of other needs around the homestead. I know of a lot of folks around here in north GA who are doing the same because the weather has been so uncooperative in getting their garden in the ground, just like Randy mentioned. I usually plant bush beans and zucchini but did not this year because for the first time, stink bugs decimated everything last year even though I always plant marigolds, nasturtium, and basil throughout the garden. I did plant potatoes, carrots and lettuce back in March and keep the lettuce and carrots covered with a net tunnel. Thankfully they are coming along and the lettuce is abundant. I am going to greatly miss the beans, but I am getting a lot of other needed projects done and buying an extra 3 cans of storable food every time I buy groceries.
We roast asparagus too. It is our favorite way of cooking it. I have steamed it and served it with Hollondaise sauce.
My wife loves white asparagus. Several years ago we went on a river cruise through Germany and the farm markets had loads of white asparagus. On board they served small portions of asparagus soup but to each of us not enough. Since we were celebrating her birthday on board, I went to the reception desk and asked if the chef would prepare her a helping of white asparagus. That night they brought out her at least a pound of cooked white asparagus. She ate it all. It was probably one of the more bizarre requests that they got for a birthday. White asparagus is green that doesn’t get light. I have seen where it is grown in caves and where it is kept covered with dirt. I asked the wife last night to make an asparagus casserole.
It’s called blanching. You keep the plant covered as it grows so that never sees sunlight and cannot develop chlorophyll which would otherwise turn it green.
The other thing about asparagus is that it is a beautiful plant. The bluey–green or greeney-blue color and the delicate tracery of the fronds are like nothing else. They catch and hold dew drops, fog or mizzely rain to, turning them crystaline. Finally, the red fruits mingled among the fronds makes it look decorated. I’ve never eaten much of it maybe because it was very uncommon where I grew up. It reminds me somewhat of poke salad, having a kinda sharp ‘bite’ in the flavor. A naturalized wild edible that can be used similarly is Japanese knotweed.
Here in WV the wild beds you speak of exist. I dare say there was probably an old homestead nearby once upon a time. (I’ve also seen bamboo taking over some unwitting soul’s driveway edge and spreading like the plague on down the road….) I’d say asparagus must be really good for one’s health, but it’s not for me… I think it’s pretty and even prettier prepared, but it makes urine smell more awful than it already is… since I’m cutting down on asparagus, yall feel free to have my share…but I will say I admire y’all’s gustatory indulgences…
Roasted in the oven is my favorite preparation for asparagus. Steaming is good too. But there’s just something about roasting that gives it such a delicious flavor.
I love this casserole! A college suitemate introduced me to it. Her version used Ritz crackers but no cheese. Did you know that In Germany folks celebrate the arrival of fresh asparagus with festivals? Spring brings so many reasons to rejoice.
That sounds like some good eats we never grew it but it’s really good for you.
I like the stir fry kind and scrambled eggs. Her at the local Amish store it’s in stock.We have a store about 15 miles away. Called Walker valley market.
Thanks so much for the post
Mike
I don’t like asparagus. Maybe it was cooked differently, but the first time I tried it my sister in law made casserole. Secondly my Mama cooks it. I’m just not a fan. I don’t hate it, but I’m not gonna pick it either.
Good luck with the deer, I think the only sure fire cure is lead poison dispersed through a gun barrel. I wrote this last year, some around here have started playing radios at night tuned to a talk radio station, they say that has worked better than anything else they have tried. If you have close neighbors, doing this might not be a good idea. I have not been able to get much of anything to come up this year even after replanting. I talked to a man at church yesterday that usually grows acres of produce to sell that said he has not planted the first thing this year because of the weather we have been having, it will be cold/cool one day and raining, the next day will be hot and humid. If this year is like the last several years, the summer will be very hot and dry. Last year it was so hot, people were feeding their chickens ice to keep them from laying hard boiled eggs! I guess my sweet potato friend will soon be planting his usual 25 thousand or more sweet potato slips, he likes to set them out around Memorial Day. I have noticed he has places plowed up that he usually plants with other produce to sell, but has also not planted anything this year.