Experimenting with the Unusual
“Does it taste like asparagus or bean?” asked Suzanne, holding up a 18-inch long, thin green vegetable. “I think they taste like a meaty green bean with a hint of pepper,” I replied, “though friends who’ve sampled them raw commented on the tang of citrus.”
My asparagus beans — aka yardlong, bodi, snake, Chinese long bean, long-podded cow bean — are thriving and untouched by pests. The vines reach some seven feet, growing beyond their trellis and the wire fence. They’re doubling back on themselves so it’s difficult to tell the pairs of young beans from the plant stems.