Last year when I visited my hometown in Western New York for my Papa’s 91st birthday my cousin and aunt handed out bags of fresh asparagus at the party.
“We picked them this morning!” They exclaimed. Really? Pick-your-own-asparagus? Maybe I had lived in the city too long, but I had no idea these kind of farms existed. In fact I hadn’t thought much about how asparagus grew at all, other than knowing that I saw it most frequently in the supermarket in late April through May. I vowed I would not miss asparagus season the following year.
Back in Boston in late April of this year I started my research…. and found only one small asparagus farm within an hour’s drive. A trip there yeilded barely a bunch of tender purple and green spears (although we did leave with a six-pack of rhubarb seedlings and a dozen stalks of mature rhubarb for our trouble). But with just one local seasonal side dish, my asparagus cravings were not quenched. Luckily Papa made it to 92.
Home again for our yearly family gathering, my cousin told me of the asparagus field that opens to the public for just one hour per week a few miles up the road in Portland, NY (really just a township between two slightly larger villages).
“We have to get there at least fifteen minutes early,” Jen said. “Otherwise the old folks start swarming as soon as they let them in.” Sure enough, we arrived about ten minutes after 9 (thanks in part to a train stopped on the tracks of a crossing, which required a five-plus mile detour – we don’t much get those kind of problems back in Boston) and there were folks spread out across the acre or so of asparagus rows. We jumped right in, mostly left to glean the shorter stalks that the quickest pickers left in the wake of their quick “snap, snap, snap” of the fresh tips as they walked briskly down the row. In the end I ended up with about three and a half pounds (I did have to get them home on the airplane the next day, after all) paying only $5.60 for the pleasure.
Jen and I rewarded ourselves afterwards with a cheesy-bottomed asparagus omelet.
Cheesy Bottom Asparagus Omelet
In small nonstick omelet pan sprinkle 1 – 2 tablespoon of shredded cheese on medium heat. Meanwhile clean and chop a dozen of the most tender asparagus stalks and saute them in a separate pan. Crack two eggs into a bowl and whisk them for a minute or so. Add salt and pepper. Once the cheesy bottom is set, pour the eggs on top. Let set for another minute, using a soft spatula to make sure the bottom of the omelet is not sticking or burning. Add a slice of local swiss cheese (or goat, or cheese of choice) and spread half of the saute-ed asparagus on top. Allow the eggs to finish cooked another minute or so more, fold in half and serve. Repeat, using the rest of the asparagus.