- Everyday Occasions’ Asparagus, Mushroom, and Leek Pasta uses smoky bacon and a touch of cream for added richness to this light spring main (pictured above).
- Simple Cream of Asparagus Soup from Weekly Basket is topped with homemade garlic croutons and is garnished with chevre.
- Asparagus spears are roasted until tender in a cheesy, puff pastry tart shell in Asparagus Gruyere Tart from Dinners for Winners.
- Creamy coconut milk and citrusy lemongrass offer a distinctly Asian twist to Thai Stir-Fried Asparagus from Season with Spice.
- The Talking Kitchen creates the perfect medium for showcasing asparagus and other spring vegetables in a Bacon Asparagus Frittata.
- With just a touch of olive oil and lemon, Roasted Asparagus with Shallots and Chives from Galley Gourmet is a simple, refreshing side.
- Kitchen Konfidence plays with pizza toppings using thinly sliced ribbons of asparagus and smoky bits of bacon for a harmonious blend in this Shaved Asparagus and Bacon Pizza.
Kissin’ Cousins: Would you believe asparagus is a member of the Lily family? That means it’s related to onions, garlic, and leeks. It sure doesn’t taste like its kin, but things that grow together go together, so no wonder asparagus is a winner when cooked with any of them.
Four Years From Seed to Spears: That’s how long commercial growers allow. It takes a year—and a depletion of the earth—for the seed to grow into a crown. The crown is dug up and transplanted to deep furrows in a new area of nutrient-rich soil. A few spears will develop in the first year after transplanting, but crowns need about three years to build up the strength to produce prolific numbers of spears for fifteen years or more.
Male Asparagus Produce More Spears: Come on, are we surprised? Asparagus plants are either male or female, but the energy females need to create seeds reduces the number of stalks they produce. Whether male or female, a stalk can grow an inch an hour in warm weather. Continue reading
The spring equinox brings us the first taste of warmer weather and an abundance of fresh produce. With wonderful seasonal crops like asparagus, radishes, peas, spring onions, rhubarb, baby lettuces, ramps, new potatoes, herbs, artichokes, and fava beans, spring is a veritable wonderland of delicious and natural ingredients.
What is your favorite spring food?