I am a lazy gardener and greatly appreciate perennials that keep on giving year after year with very little care. One of the best investments I’ve made in the garden was to establish a colony of asparagus. It is one of the first perennials to make an appearance and provide food in the spring. It has occupied the same spot in my garden for over 15 years, and the last few years the spears have been getting smaller, especially the first few to come up in the spring, indicating the need to dig up and divide the roots to revitalize the colony. It’s on my list of things to do late next winter.
I used the first few asparagus spears of the year in a stir-fried rice dish for breakfast this morning. First I got the rice simmering in a small lidded pot (I used Uncle Ben’s® Converted® Rice).
When the rice was cooked I sautéed onion, garlic and jalapeño, then added the asparagus.
After a couple minutes I added the cooked rice and seasoned it with homemade “chicken” style seasoning.
I beat a couple eggs with more of the chicken style seasoning and scrambled them with the rice.
To finish the dish I mixed in marinated artichokes.
I usually prepare fried rice with a higher ratio of vegetables but we were anxious to enjoy the first few of this year’s asparagus crop. We seasoned the stir-fried rice at the table with Bragg® Liquid Aminos (soy sauce).