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A Bunch of Ideas for Enjoying Asparagus

Asparagus is such a versatile vegetable — delicious hot or cold, sautéed or steamed, roasted or grilled – and they’re at their peak in the spring.

Grilled Asparagus Bundles with Dijon-Orange Vinaigrette

Grilled Asparagus Bundles with Dijon-Orange Vinaigrette

After way too much winter this year, I can’t tell you how ready I am to prepare some fresh, tender asparagus. They are at their peak in the spring and the first asparagus recipe I plan to make is Roasted Asparagus with Lemon Feta Crumble. Roasting brings out the stalks' natural sweetness, and feta adds just the right, slightly salty balance. Yum.  

Asparagus is such a versatile vegetable — delicious hot or cold, sautéed or steamed, roasted or grilled. Serve it as an appetizer or a soup, like Pea and Asparagus Soup. It’s wonderful in salads, like Lemony Asparagus Salad, and side dishes, like Prosciutto-Wrapped Asparagus.

Brunch Bread Pudding with Asparagus and Chicken Sausage

Brunch Bread Pudding with Asparagus and Chicken Sausage

Experiment with purple and white varieties as well as the classic green. The plant’s exposure to sunlight determines what color the asparagus will be. Here’s a selection of ideas and recipes:

Roasted Asparagus with Sesame, Chile and Garlic

Roasted Asparagus with Sesame, Chile and Garlic

Asparagus Baby Food

Asparagus Baby FoodWhen shopping, choose firm, bright green or white stalks with firm, tightly closed tips. Keep fresh asparagus for up to three or four days in the refrigerator.  For best results, stand the spears in an inch or so of water in the bottom of a container. Cover with a plastic bag. Alternately, wrap the stem ends in a damp paper towel and store in a plastic bag. 

Do you go all out for asparagus? Got a favorite recipe or a good idea? Let me know.

Originally published in 2014. Updated in 2015.

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