Nothing tastes better in early spring than a healthy serving of fresh-picked asparagus.
I used to own an apple and peach orchard in Inwood, and every spring wild asparagus would come up. My son’s would watch for it diligently and bring it up to the house for me to fix. It was wonderful.
Asparagus is the fifth-most popular vegetable in the United States and is actually a cousin of the lily-of-the-valley family. The name comes from a Greek word meaning stalk or shoot. It is thought to be native to the Eastern Mediterranean lands and Asia Minor, where it grows wild. It spread to Europe, supposedly around 200 B.C.
Early Romans wrote down directions for growing and drying this vegetable.
Later the English developed a fondness for eating it raw. Undoubtedly some of our early settlers here in America, brought roots with them from Europe. We know that Thomas Jefferson grew asparagus in the greenhouses of his beautiful Monticello.
As pioneers traveled west, they took it with them, developing colloquial names for it. One was “sparrow grass.” It still grows wild in some areas.
Among the virtues of asparagus is that it not only taste excellent with any kind of food, but it is equally good hot, lukewarm or cold. Perhaps the most popular way is serving asparagus hot with butter and melted cheese.
It is also great cooked and served cold with a French dressing.

ASPARAGUS HAM ROLLS
16 Asparagus spears, cooked
4 thin slices boiled ham
1⁄2 c grated cheddar cheese
1 medium white sauce (2 tbl. Butter, 2 tbl flour, 1 c. milk and salt and pepper to taste)
Toast points
Put four asparagus spears on each ham slice. Roll up.
Fasten with toothpick. Broil for 5 min. on each side.
Add cheese to the white sauce, which you have cooked until thickened. Stir until cheese is melted in the sauce. Pour over the broiled ham rolls. Broil until golden brown. Garnish with toast points.
Serves 4.

SPRING SURPRISE CAKE
1 1⁄2 lb. cooked asparagus
2 c. flour, sifted
1 3⁄4 c. sugar
2 1⁄2 tsp. Baking powder
1 1⁄4 tsp. Baking soda
1⁄2 tsp. Salt
1 tsp. Nutmeg
1⁄2 tsp ginger
1 c. buttermilk (You can substitute 1 c. milk with a tbl. Of vinegar or lemon juice, if necessary, Let stand for 5 min)
3⁄4 c. oil
3 eggs, beaten
1 c. walnuts, chopped whipped topping
Preheat oven to 350. Drain cooked asparagus, cut into small pieces. In a large bowl, mix dry ingredients.
Add buttermilk and oil.
Mix well. Pour into 13x9x2” greased and floured pan. Bake at 350 for 30 min. or until cake test done. This is good served warm with whipped topping.

ASPARAGUS CRISPS
1 1⁄2 lb. fresh asparagus
salt to taste
3 tbl. Butter or margarine
1 tbl. Lemon juice
Wash asparagus, cut in wafer thin diagonal slices, the longer the better.
Put in cooking basket or strainer and submerge in boiling salted water for 2 min. Serve hot or cold with butter and lemon juice, mixed together. Makes 4 to 6 servings.

Thought for the Week: “A friend is someone who knows the song in your heart and can sing it back to you when you have forgotten the words.”