On the West Coast, where we live, spring has arrived, and that means it’s time for asparagus. Even though asparagus has become a year round vegetable, it is most abundantly and deliciously available in spring (when it is in season). And while it’s tempting to grab a bunch when it’s piled high in the market in mid-winter, this vegetable is really meant for eating in those months when the frost melts, and we begin to see the daffodils.
Like broccoli, asparagus is a super-food packed with vitamin K and C, folate, antioxidants in the form of phytochemicals such as glutathione, and inulin (which selectively nourishes the “good bacteria” in our guts). And while it is healthy, what makes us a fan is this: you can blanche, roast, cook or grill asparagus, turn it into an appetizer, a soup, salads, snacks, risotti or serve it as a side to your main.
For an easy tossed vegetable salad, take a bunch of asparagus, a large head of broccoli and two to three zucchini, blanche or 2-3 minutes in salt water, and drain. Toss in a roasting pan with a few handfuls of snow peas, a teaspoon of freshly grated ginger, and a little sesame oil and water, until the snow peas soften but are still brightly green. Season to taste with salt and pepper and enjoy.
Or, prepare a great side dish of roasted asparagus in minutes. Arrange a bunch of asparagus (cleaned and trimmed by snapping off the bottoms at the natural breaking point) on a cooking sheet, drizzle with a little olive oil, salt and pepper, and roast in the oven for about 15 minutes at 400.
Finally, if you need a good snack, and are sick of serving carrot sticks, blanche some asparagus for two minutes, immerse in a cold water bath, and serve with a side of mustard, yogurt, or even vinegar and oil for dipping.
We’ve added a few more recipes for this versatile vegetable below, and hope that at least one of them sparks your appetite. Let us know what you think. And remember: kids love this vegetable as it is one of the only foods that is can be eaten with your fingers, even in a nice restaurant!
Asparagus Risotto
Asparagus with Bozner Sauce
Creamed Asparagus Soup
Share this:
Come and Cook with Us 
I loved the Bolognese Pasta Sauce recipe. I used a pound of ground pork, the milk, and I also added three cans of water using my empty Contadina tomato paste can. It all cooked down beautifully. My burner was hotter than the one you used, so I turned on less heat.
Nancy, so glad to hear that you like our Bolognese Pasta Sauce. It is very versatile and you can use it for lasagna, eggplant parmiggiana or even to bring some variety to your taco dishes. See you soon.