-=> Quoting Dave Drum to Shawn Highfield <=-

 DD> Have you ever seen a wild/foragible asparagus bed? I certanly haven't.

 SH> I have!

 DD> I'd wager a good part of my wages that someone "back in the day"
 DD> planted that asparagus bed.

That depends on far back you go. Asparagus is native to Europe but
early settlers planted it here hundreds of years ago. It escaped
gardens and spread through the wild to the point that it is now
considered completely naturalised.

The asparagus in the ditch I mentioned earlier pre-existed my
parents' plantings.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Garlic Shrimp With Asparagus
 Categories: Shrimp, Chilies, Grains
      Yield: 3 Servings
 
      1 tb Vegetable oil
      1 bn Asparagus; sliced diagonally
      3 cl Garlic; minced
    1/2 ts Salt
    1/4 ts Crushed red pepper
    1/4 ts Chile powder
    1/4 ts Black pepper
      1 lb Large shrimp; peeled and
           Deveined
      1 c  Fish broth OR
      1 c  Clam broth
      1 tb Lime juice
           Accompaniment:
  1 1/2 c  Bulgur
 
  Preheat a wok or large skillet over medium-high heat. Drizzle in
  oil. If using a wok, drizzle around the edges and let the oil drip
  down into the center. Add the asparagus, garlic, salt, pepper,
  crushed red pepper and chile powder. Stir-fry for 2 minutes;
  stirring frequently. Add shrimp, and cook for 4 minutes, stirring
  frequently.
  
  Stir in broth and lime juice. Bring to a boil. Remove from heat
  and serve with bulgur wheat (or rice).
  
  Recipe By: Risa Golding
  
MMMMM

Cheers

Jim


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