Spring is almost over & yet we are just now getting “spring” weather.  It has been cool & rainy for most of the week. We had been having more summery weather here in New England this spring with dry conditions and 80º-90º temperatures. Mother Nature seems to be a bit confused in her seasons! And it’s not just in the northeast. Most regions of the US have been having atypical weather patterns for this time of year. And that affects the fresh food supply

Asparagus is one of the first vegetables to be harvested every spring, with the season running from mid-April to mid-June. A cold winter is essential for a good crop. Most of the areas that grow asparagus certainly had that this past winter! This year’s hot spring weather contributed to an abundance of asparagus available. Hot spring weather speeds up the growth of the stalks, resulting in growth of up to an inch an hour! That’s impressive. I’m hoping this short stint of cool weather we had doesn’t deter the last few weeks of the asparagus harvest.

Even though asparagus is a staple in our vegetable repertoire and we have been eating it for years, this is the first time we are cooking it in the microwave.

Gingered Asparagus

Gingered Asparagus (adapted from tasteofhome.com)

Serves 4,  Total Time required: 15 minutes

Ingredients:

• 2 tablespoons sherry
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon fresh ginger, minced
• 1 teaspoon lemon juice
• 1 teaspoon rice vinegar
• 1 garlic clove, minced
• 1-1/4 pounds fresh asparagus, trimmed of the woody ends then cut into 1-inch pieces

Directions:

In a small bowl, combine the sherry, soy sauce, sesame oil, ginger, lemon juice, rice vinegar & garlic. Mix it well with a whisk. Place the prepared asparagus in a shallow 1-1/2-quart microwave-safe dish. Drizzle it with half of the sauce, tossing it evenly coat it.

Pour the marinade over the cut asparagus.

Cover the dish with plastic wrap that has a few slips cut into it or with a paper towel. Microwave the asparagus on high for 2-3 minutes, stir it around then microwave it for another 2-3 minutes, until it is crisp-tender. Drizzle the cooked asparagus with the remaining sauce and serve immediately.

A new way to prepare this great spring vegetable!  ~Linda

Gingered Asparagus (adapted from tasteofhome.com)

Serves 4,  Total Time required: 15 minutes

Ingredients:

• 2 tablespoons sherry
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon fresh ginger, minced
• 1 teaspoon lemon juice
• 1 teaspoon rice vinegar
• 1 garlic clove, minced
• 1-1/4 pounds fresh asparagus, trimmed of the woody ends then cut into 1-inch pieces

Directions:

In a small bowl, combine the sherry, soy sauce, sesame oil, ginger, lemon juice, rice vinegar & garlic. Mix it well with a whisk.

Place the prepared asparagus in a shallow 1-1/2-quart microwave-safe dish. Drizzle it with half of the sauce, tossing it evenly coat it. Cover the dish with plastic wrap that has a few slips cut into it or with a paper towel. Microwave the asparagus on high for 2-3 minutes, stir it around then microwave it for another 2-3 minutes, until it is crisp-tender. Drizzle the cooked asparagus with the remaining sauce  and serve immediately.