Asparagus

The asparagus (Mary Washington) was started from seed in 2017. The three year wait to fully harvest was worth it, as there is an abundance of asparagus pushing up April - July. There are so many ways to cook, freeze, and preserve asparagus. The first few years, I ate it right out of the garden on my morning walks. Freezing soup (blender recipe) is so warming in the winter months. Last summer, I pickled several quarts in wide mouth jars. They were a big hit as an appetizer with Martinis. I also used the pickled spears in salads, sandwiches for a nice zingy kick.

Wide-mouth quart canning jars

Ingredients for Pickled Asparagus