Remember that scene in Friends on Monica and Chandler’s wedding day when she came running into the living room because she was so excited to get married, and then she promptly tripped and popped up shrieking, “I’m getting married! I’m fine!”
That was the level of enthusiasm all three of us had when Mom made hosta stems last week. The previous owners of the house loved hostas so much that they planted them everywhere. And Mom painstakingly divides them every year, and gives some to friends and family. Because hostas are, well, pretty awesome. But, somehow we hadn’t realized that they were edible until a couple of years ago.
When we discovered that, well, it blew our collective minds. But, we were slow to jump on cooking them, because we kept missing the window in early spring when you can grab the shoots.
Until last Thursday.
Mom was practically giddy when she said that butter braised hosta stems were going to be our side dish with dinner. We had no idea what they’d taste like other then the vague assurances from a couple of people on YouTube that they “tasted a little like asparagus.”
Well, that’s a fib.
They taste EXACTLY like asparagus! (Well, maybe with a scootch of scallions thrown in.)
All they need is a few quiet minutes on the stove with a copious amount of butter and some water, and they come out silky, bright, and full of fresh-from-the-garden flavor. If you want to gild the lily, you could give them a quick kiss of lemon juice or a sprinkle of parmesan, but they really don’t need it.
They’re insanely amazing! So, I hope you have some on the lawn or have a generous friend with a garden. Because, this is a spring treat that rival fiddleheads for flavor.
A Quick Harvest Note
When you walk outside with your garden shears, make sure to harvest only young, tender shoots in early spring, ideally when they are 2 to 4 inches tall and still tightly curled. And make sure to only take only a few stems from the outer edge of each plant. That way, the hostas can continue keep growing their gorgeous leaves and flowers. Because this is a case where we want to eat them, but enjoy the plants too!
Butter Braised Hostas
Ingredients
- 12 to 16 young hosta stems or tightly furled shoots rinsed and dried well
- 3 tablespoons salted butter
- 2 tablespoons water or chicken or vegetable stock
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Trim away any tough ends and pat the hosta stems dry. If the shoots are thick, split them lengthwise so they cook evenly.
- Melt the butter in a skillet over medium heat.
- Add the hosta stems in a single layer and turn them gently in the butter. Pour in the water or stock, season with salt and pepper, then cover the skillet.
- Braise for 2 to 4 minutes, depending on thickness, until the stems are tender-crisp and bright green. Remove the lid and let any remaining water evaporate, so that you’re left with a gorgeous butter sauce.
- Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days.