Even though it’s available all year long, asparagus can easily be considered the star of the spring season -- that's when it tastes the best. Steamed, boiled, sauteed, roasted, grilled -- asparagus takes on different qualities, however you cook it. Roasting and grilling turns asparagus almost sweet. Steamed or boiled, asparagus retains the vegetable's natural flavor.
For most preparations, tender asparagus spears are the way to go -- their delicate texture makes them great for salads and even eaten raw. But the thicker ones do have their place; they stand up better to cooking methods like grilling.
Mediterranean in origin, asparagus is now grown in almost every corner of the world, including Mexico, Peru, China, and Chile, and then shipped to supermarkets everywhere. But you’ll never find fresher, tastier stalks than those sold in your local farmers' markets.
Spring Greens Asparagus And Ricotta Pasta
Asparagus & Spring Onion Croque Monsieur
Ham, Mushroom & Asparagus Frittata
Baked Asparagus Risotto
Bacon Wrapped Caramelized Sesame Asparagus
Scrambled Egg And Roasted Asparagus Toasts
Roasted Sesame Asparagus Toasts With Poached Eggs
Smoked Salmon With Asparagus Tartar
Slow Butter Braised Asparagus
Springtime Veggie Skillet Lasagna
Gratin Of Asparagus With Cheese Béchamel
Orecchiette Carbonara With Asparagus
Bacon, Egg And Asparagus Personal Pizzas
Asparagus With Egg, Parmesan And Lemon
Asparagus With Young Garlic And Horseradish
Bulgur Salad with Spinach, Pine Nuts and Asparagus
Indian Lentil Saute with Kale and Asparagus
Spring Risotto Of Asparagus, Peas And Ramps
Seared Salmon With Mushrooms And Asparagus Over Coconut Noodles
