Went picking wild Asparagus this evening along the ditch that brings water from the Rio Grande River to our property for irrigation. We live in the San Luis valley of Southern Colorado, at an altitude of 7,200 ft. and spring does not really arrive until late may or even early June. This is the time we pick the wild asparagus when the water starts flowing down the ditches and things green up. We took our three Sable Saanen goats along. Their names are Hurcules, Rocky and Juniper. The kids always have to run ahead to pick the tender spears, some thick as your thumb, before the goats see them. We could leave them home but there is something so peaceful about walking with goats. On the way back we stopped under a big Cottonwood tree to let them munch on the tender shoots of new trees coming up in the ditch bank. A gentle breeze was blowing out of the west and it smelled of cool water and new leaves and fresh turned earth from the field next to the ditch and new sprouting Wheat. I just closed my eyes and took in a deep breath through my nose. I feel so blessed to live out in the country and to be able to pick wild Asparagus in the spring. What a wonderful world we live in.
My favorite way to cook this Springtime treat is to saute it in butter with a little Garlic salt and some ground Pepper.