Unlike most vegetables, Asparagus plants are perennials. The spears we eat are the new shoots that emerge in spring. The most important part of growing asparagus is that it will take a couple of seasons before you taste the first bite of homegrown Asparagus. The plants can remain in the garden for 15 to 30 years.
Asparagus is a vegetable that grows especially well in cooler regions with longer, colder winters. These periods of dormancy allow asparagus stalks to grow more robustly in the spring than they do in warmer regions with milder winters.
We are sharing our family recipe for Asparagus Fritters, but you can substitute other favorite vegetables like Zucchini if you like.
- 1 cup flour
- 1 heaping teaspoon of baking powder
- 1 egg
- ½ cup water (more if needed to thin fritter batter)
- Salt & pepper to taste
- 1 lb. Asparagus
- Steam Asparagus to cook, but needs to be firm.
- Combine flour, baking powder, egg, water, and salt &pepper to make the batter.
- Cut asparagus into 1” pieces and add to batter.
- Heat skillet with vegetable oil on medium/high heat. Spoon fritters into oil and fry on both sides until brown and cooked through.
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