Asparagus is one of few perennial vegetables suitable for growing in Minnesota gardens. If you are lucky enough to have an asparagus bed in your garden, you will probably be able to start harvesting this tasty vegetable in April. And look for fresh asparagus in the stores in April, as well. If you would like to start an asparagus bed this year, you should plant between early May and early June. An established bed can provide you with delicious and tender harvests for 15 years or more. There are many ways that you can use asparagus, of course. I ran across this recipe several years ago and it has been a family favorite ever since.

Cheesy Asparagus Salad

2 ½ pounds fresh asparagus

(white or green, or mix)

1 teaspoon of salt

3 tablespoons olive oil

2 teaspoons white wine vinegar

1 teaspoon kosher salt

½ teaspoon black pepper

1 ounce fresh thyme (or to taste)

1/3 pound Jarlsberg cheese or

Swiss cheese, shredded

¼ cup spicy sprouts, optional

Trim asparagus and break off thick ends. Place asparagus in boiling water with 1 tsp. salt; reduce heat and cook for 4 – 6 minutes.  Cook until crisp-tender.  Plunge into cold water to chill.  

Meanwhile, combine olive oil, vinegar, kosher salt and pepper. Remove leaves from 2/3 of the thyme stems; coarsely chop leaves and add to olive oil mixture.  Place chilled asparagus on a platter; pour dressing over asparagus. Garnish with Jarlsberg or Swiss cheese, remaining thyme and spicy sprouts.

Photo Credits: Photo 1 - Newsletter Intro - credit: publicdomainpictures.net, Photo 2: Credit – University of Minnesota Extension