Beef with Asparagus

They're here! The asparagus have finally arrived. Having an asparagus bed in the garden is like money in the bank, the dividends come each spring like clock work.

Asparagus is a perennial, and that means it is planted once and will produce for 15 years or more. If you have a garden and don't have an asparagus bed, spring is a good time to do it. Growing asparagus is easy but only for the patient. Plant the roots this spring but no harvesting until next year and even then only very lightly. On the third year and every year thereafter they're yours for the pickin', forgive the pun. Here's more info on how to plant an asparagus bed.

We love asparagus in every which way--roasted, grilled, steamed, in stir fry and pasta dishes. An old family favorite is Stir-Fried Beef with Vegetables--asparagus, green beans, broccoli, whatever is in season and available, but for us this week asparagus has center stage.

Beef with Asparagus
1/2 lb flank steak, thinly sliced across the grain
1 tsp cornstarch
1 tsp soy sauce
1/4 tsp salt
1/4 tsp sugar
oil for frying
4 scallions, cut in 1 1/2-inch lengths
Salt
1 lb asparagus cut diagonally in 1 1/2-inch lengths
2 TBS oyster sauce
1 tsp soy sauce
1 teaspoon cornstarch mixed with 2 TBS water

Marinate meat with cornstarch, soy sauce, salt, sugar, and garlic for 10 minutes.
Heat wok or large frying pan, add 2 tablespoons oil and heat. Toss in scallions and cook 30 seconds. Add meat and stir-fry over high hear for a minute until browned on the outside and pink in the middle. Remove from pan. Heat 2 more tablespoons oil in the same pan, add asparagus, sprinkle with a pinch of salt and stir-fry over high heat for a minute or two until asparagus is tender but still al dente. Add a bit of water if the pan is too dry. Return meat and scallions to pan, add oyster sauce and soy sauce. Add cornstarch-water mixture and give a quick stir until thickened. Serve over jasmine rice or short grain brown rice. This is a seasonal delight that will wean you from Chinese take-out forever. Serves 4.

Links to easy asparagus recipes:
Grilled Asparagus
Roastd Asparagus
Wok-Seared Chicken with Asparagus & Pistachios

Do you have a favorite asparagus recipes? Do share them below in the comment section.

Colorful fall greens

With just a bit of coddling, beautiful greens still linger in my southern New Hampshire garden.

Chinese cabbage and baby beets

Kale and escarole under row cover

Swiss chard and arugula

Bright Light Swiss chard is as tasty as it is beautiful. In the garden it grows easily and abundantly, and need only to be picked to keep it producing. I harvest it by the armloads from early summer to late fall. Both leaves and stems are edible but I prefer only the leaves and the stems get composted.

Here are two never fail Swiss chard recipes.

Sautéed Swiss Chard with Garlic and Oyster Sauce

3 lbs Swiss chard, leaves coarsely shredded, stems discarded

3 Tbs olive oil

4 garlic cloves, thinly sliced

Salt and pepper to taste

1 Tbs oyster sauce

Heat oil and garlic in a large heavy pot over medium heat, add salt and pepper. When garlic turns slightly golden add chard leaves in batches, stirring until wilted before adding next batch and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl, toss with oyster sauce and serve. Makes 8 servings.

This chard ball recipe is adapted from an old spinach ball recipe. Whether you make them with spinach or Swiss chard the accolades will be the same, and will leave your guests begging for more.

Chard Balls with Hot and Sweet Mustard

4 cups cooked Swiss chard, squeezed dry, or 2 10 oz packages frozen chopped spinach, thawed and squeezed dry.

2 cups herb stuffing mix, crushed

1 cup grated parmesan cheese (5 oz wedge)

½ cup (1 stick) butter, melted

5 scallions, finely chopped

3 eggs

Dash of freshly grated nutmeg

Combine all ingredients and mix well. Shape into 1 inch balls. Cover and refrigerate or freeze until ready to bake.

Preheat oven to 350 degrees. Set balls on ungreased baking sheet and bake until golden brown about 10 to 15 minutes. Serve with Hot and Sweet Mustard.

Makes about 50 balls

Hot and Sweet Mustard

½ cup Coleman dry mustard

½ cup white vinegar

¼ cup sugar

1 egg yolk

Combine mustard and vinegar, cover and let stand at room temperature 4 hours.

Mix sugar and egg yolk in small sauce pan. Add mustard and vinegar mixture and cook over low heat, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature.