Sometimes, you simply have to respect your ingredient; especially when that ingredient is asparagus. Lauren delivers some season’s eatings with these fresh recipes where asparagus is the definitive star! -Amy
For me, the surest sign spring is here and farmer’s markets are about to re-open: the daffodil. Sprouting from the ground in all its glory, with its buttery yellow or white bloom; it is a vision to be savored. Another harbinger of spring? Asparagus season. Sure, we can get it year round at the market, but April is truly prime asparagus-time.
Asparagus was never a staple in my mom’s kitchen growing up, but after college I worked it into my repertoire, usually grilling it, maybe sautéing some spears. However, it was a cooking class a few years back that taught me to peel the asparagus and then blanch it. Since then, I rarely cook it any other way. I love to serve it with salmon and pesto. It is so green and fresh and delicious. It is, in my opinion, the color of spring. So in the spirit of eating local and seasonal, feast your eyes on some asparagus inspiration!
I remembered an Eat Boutique post now hidden in the archives worth calling up because it epitomizes spring daffodil colors. EB contributor Erin Nichols made Asparagus with Hard-Boiled Eggs, Parmesan and Lemon from Sophie Dahl’s Very Fond of Food. It kind of screams springtime, right?
This Asparagus Galette with Gruyere from Feast on the Cheap is a gorgeous, simple way to showcase the spears themselves. Did I mention it’s also easy on your wallet? The ladies at Feast on the Cheap not only share the recipe, but the dollars and cents breakdown per serving. I’d love to serve this as an entrée with some wine for a dinner with my sister, or use it as a side dish for a heartier meal.
And lastly, in the name of asparagus season, I offer an oldie but goodie from Smitten Kitchen circa 2010: Asparagus Pizza. It is a great alternative for using shaved asparagus instead of just in a salad.
A couple towns in Western Massachusetts host asparagus festivals to honor the vegetable. How do you plan to celebrate asparagus this spring?
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