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Though she hated asparagus as a child, Mrs. Eastham loves it now. The white asparagus is a labor intensive production, as each spear is peeled and carefully packed into the jar standing on end. She often has friends come in and help her peel; it becomes a social event in the Tack House Kitchen. And Mrs. Eastham does all her own deliveries.
Mrs. Eastham did an asparagus tasting at Mountainside Market last month, and plans another tasting at Oasis Vineyards on Oct. 26. For ideas on ways to serve the asparagus, she said, "It is wonderful in a pasta salad with feta and tomato." It also pairs very well with Gorgonzola and Stilton cheeses and proscuitto, or dipped in homemade mayonnaise.
She does special batches of the asparagus for Piedmont Vineyards using their Chardonnay as an ingredient. In Germany, said Mrs.
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