I attended college in western Massachusetts. In the fields around the college and along the railroad tracks wild asparagus grew. We would take buckets out hunting the wild asparagus, bring our bounty back to the dorm where we would cook it all and drizzle it with melted butter...heavenly! Thanks for your writing which ,so often ,evokes great memories!
I do love asparagus! Lately I’ve been cutting it into one- to two-inch bits, blanching it for 2 minutes, then tossing it in with chicken and hot peppers and scallions to make a Kung Pao chicken.
Having seen your mixed media art over the past couple of years, I feel no qualms in saying that you should feel extremely confident in your art skills Rebecca! 🤗
Oh goodness! Yum, I am so hungry for some asparagus now! I learned at some point that the proper way to eat asparagus was with my fingers, not long after I learned that fresh, barely-cooked asparagus was a separate vegetable entirely than the overcooked mush often had when I was young. Learning both those things was transformative, and like you I eagerly await this time of year for the chance to eat too much. I loved all your literary references and of course your exquisite drawings of the beloved spear. Thanks for the treat on this otherwise cold and dreary Saturday! (WHERE has our warm Spring gone????)
What a wonderful piece. Asparagus to eat and use in art! Love the history and that it’s proper to eat with your hands. I only recently learned how to break off the ends before steaming rather than cutting them off. My nephew is a chef. I will forward this essay to him. 🥰
Mmmm. An Ode on Asparagus - crisp and crunchy, barely heated through. When I think of how we, as children, had that slimy, soggy white stuff put on our plates right out of a can. Disgusting. But fresh, lightly cooked espárragos, asparago, asperges, Spargel - delicious in any country. As I can scarcely keep a geranium alive, I would definitely not have the patience to grow asparagus, but YES - forgo the fork, eat it with your fingers as you would an apple. Your art book is so charming, Rebecca. I would love to hold it in my hand.
"Instructions for growing asparagus" made me smile, especially as I thought about schoolmates who grew up working their families' asparagus farms (that wasn't funny, but my empathizing with their childhood/teen/adult labor was a compassionate, affectionate smiling). The bus I rode to high school passed the asparagus fields and barns, both sides of the road, and each time I passed them, I thought "That looks like a LOT of work . . . " Check out https://michiganasparagus.org/. P.S. Always love your artwork.
Now I want to eat asparagus!! My moms home is on a former asparagus farm. We thought we’d try growing it, but now I’m having second thoughts. Thanks for such a beautiful post! 💚
LOVE asparagus. I buy it every week in season. Love steamed asparagus, love it in sandwiches with homemade mayonnaise, love an asparagus mornay. Would love to try the pure white asparagus too.
But tried to grow it with all the experiences of your parents being so familiar. Gave up in the end and turned the bed over for leeks. Much better value for money and effort.
Your mixed medias are always so interesting and your art journal a thing of quite emotive beauty. As you know, this is always one of my favourite segments. Thank you, Rebecca. XXXX
Do you have fiddleheads over there? Similar season, similar risks of overcooking. I find it can taste like asparagus, but as an unfurled fern (say that 5x fast), it grows all over the place. And also like asparagus, if it’s soggy, it better be in a puréed soup!
Reading about it—and taking in your glorious artwork—is the only way I’ll ever enjoy asparagus! Sad to say I’ve never liked its taste or texture. I’ll keep trying, though. Maybe, like Brussels spouts, I’ll develop a taste for it late in life…
I attended college in western Massachusetts. In the fields around the college and along the railroad tracks wild asparagus grew. We would take buckets out hunting the wild asparagus, bring our bounty back to the dorm where we would cook it all and drizzle it with melted butter...heavenly! Thanks for your writing which ,so often ,evokes great memories!
I do love asparagus! Lately I’ve been cutting it into one- to two-inch bits, blanching it for 2 minutes, then tossing it in with chicken and hot peppers and scallions to make a Kung Pao chicken.
Having seen your mixed media art over the past couple of years, I feel no qualms in saying that you should feel extremely confident in your art skills Rebecca! 🤗
This was a fun read, and I want to commend your illustrations. I just started painting again and this work of yours is inspiring me!
As always, love your artwork! You've succeeded in getting me ready for some fresh asparagus!!! 💚
Oh goodness! Yum, I am so hungry for some asparagus now! I learned at some point that the proper way to eat asparagus was with my fingers, not long after I learned that fresh, barely-cooked asparagus was a separate vegetable entirely than the overcooked mush often had when I was young. Learning both those things was transformative, and like you I eagerly await this time of year for the chance to eat too much. I loved all your literary references and of course your exquisite drawings of the beloved spear. Thanks for the treat on this otherwise cold and dreary Saturday! (WHERE has our warm Spring gone????)
What a wonderful piece. Asparagus to eat and use in art! Love the history and that it’s proper to eat with your hands. I only recently learned how to break off the ends before steaming rather than cutting them off. My nephew is a chef. I will forward this essay to him. 🥰
Oh asparagus! Waiting, waiting, waiting-- I like mine cut into bite sized chunks, very briefly sauteed and served in lemon-caper butter over rice.
Mmmm. An Ode on Asparagus - crisp and crunchy, barely heated through. When I think of how we, as children, had that slimy, soggy white stuff put on our plates right out of a can. Disgusting. But fresh, lightly cooked espárragos, asparago, asperges, Spargel - delicious in any country. As I can scarcely keep a geranium alive, I would definitely not have the patience to grow asparagus, but YES - forgo the fork, eat it with your fingers as you would an apple. Your art book is so charming, Rebecca. I would love to hold it in my hand.
"Instructions for growing asparagus" made me smile, especially as I thought about schoolmates who grew up working their families' asparagus farms (that wasn't funny, but my empathizing with their childhood/teen/adult labor was a compassionate, affectionate smiling). The bus I rode to high school passed the asparagus fields and barns, both sides of the road, and each time I passed them, I thought "That looks like a LOT of work . . . " Check out https://michiganasparagus.org/. P.S. Always love your artwork.
Now I want to eat asparagus!! My moms home is on a former asparagus farm. We thought we’d try growing it, but now I’m having second thoughts. Thanks for such a beautiful post! 💚
LOVE asparagus. I buy it every week in season. Love steamed asparagus, love it in sandwiches with homemade mayonnaise, love an asparagus mornay. Would love to try the pure white asparagus too.
But tried to grow it with all the experiences of your parents being so familiar. Gave up in the end and turned the bed over for leeks. Much better value for money and effort.
Your mixed medias are always so interesting and your art journal a thing of quite emotive beauty. As you know, this is always one of my favourite segments. Thank you, Rebecca. XXXX
Do you have fiddleheads over there? Similar season, similar risks of overcooking. I find it can taste like asparagus, but as an unfurled fern (say that 5x fast), it grows all over the place. And also like asparagus, if it’s soggy, it better be in a puréed soup!
Yummy and beautiful. You’re a terrific artist.
Reading about it—and taking in your glorious artwork—is the only way I’ll ever enjoy asparagus! Sad to say I’ve never liked its taste or texture. I’ll keep trying, though. Maybe, like Brussels spouts, I’ll develop a taste for it late in life…
I just love your mixed media art pieces! The asparagus spears are whimsical and realistic at the same time. How?!
Lovely story as always. We ate asparagus last night that bryan smoked on our Traeger.