This winter was particularly long, cold and snowy. The ground froze nearly three feet down. So when the thaw started, the water tables were extremely high. Two months later, they remain high, which is why we are able to have lush green lawns and vibrant spring flowers with very little rain.
The spring has been especially kind to the asparagus. I went out into the field with my friend Sue (she runs Pine Hill Farm in Blooming Grove, NY) to help her pick asparagus this week. When I took my CSA share home, I ate it right raw, right out of the bag-- it was so tasty!
One of the easiest ways to cook asparagus is on the grill. Here's how I do it...
Sue's asparagus was so tender that it didn't even need a trim, but if yours is woody at the bottom, take a peeler and shave off the skin at the bottoms.
1 large bunch of Asparagus, trimmed
2 tablespoons olive oil
1 tablespoon Balsamic Vinegar
Salt and Pepper to taste
Put the cleaned, dried asparagus into a long flat dish with 2" sides. Season them with salt and pepper and coat them with the oil and vinegar. Let them sit for about 20 minutes while you preheat your grill.
Add them to a very hot grill and watch them carefully because they can burn quickly. Remove them at the early signs of caramelization. Return them to the oil and vinegar marinade and serve.