Welcome to Forage Month, Week 3. This week’s special guest? Let’s give a huge PCJ/OTT shout out to (drum roll) … asparagus! It’s the second most popular roadside plant in Wisconsin. The most popular roadside plant is a topic for another week.

Getting attention from Mom while growing up in a large family was something I savored. Bringing home a huge mess of morel mushrooms or asparagus was cash money in terms of getting an “atta boy” from her. That was a long time ago, but that asparagus patch is still thriving.   

Fast forward to the here and now; I get my asparagus from my neighbor Jeff who has a patch that has also been growing forever. Although I have his permission, there’s no thrill in that so I still sneak over to see if I can get in and out without being detected. The last couple of years that covert extraction mission has become more difficult with the addition of added security. Jeff has a very enthusiastic and vocal puppy who barks when the wind changes directions or if someone just looks at their house.  It’s all a part of the thrill of the hunt and chase. What’s deflating is when Jeff comes out and announces: “You know you don’t have to sneak over here, right?”

Besides Jeff’s yard, where are some likely spots to find asparagus? You can start by looking in areas that get a lot of sun. It may grow in partially shaded areas, but this is a plant that thrives in direct sunlight which is why roadsides and the edges of fields are likely spots. 

After you’ve picked some asparagus stalks it’s time to prepare them. My favorite way is to drizzle the stalks with olive oil and flavor with my favorite seasoning. I set the oven at 425 degrees and roast for 12-15 minutes. An air fryer works just as well. There are countless versions on how to prepare asparagus but in actuality, they are very similar to the method I have described.  

The wild asparagus season usually fires up in April and can carry through to May and June. The weather dictates the length of the season. The plants reach maturity when they grow to three feet in height and branch out with seeds. By then it’s too late.

Looking outside right now I see that night is fast approaching. I’m planning another assault on Jeff’s asparagus patch. I’ll head over there later, wearing my black stocking hat and carrying my asparagus bag. This time I’m also bringing beef jerky. Why beef jerky? I’ll need it to bribe the silence of Jeff’s dog.

Didn’t get enough Dave this week? Visit “Outdoor Trails and Tales with Dave Beck” on Facebook for photos and video of Dave’s adventures. You can share your own photos and video with him there as well, or by emailing him at dave@piercecountyjournal.news Also, check out OTT content on Instagram @thepiercecountyjournal