April 4th, 2012 by Erin Gennow


Asparagus is a quintessential spring vegetable. With its first stalks shooting up in March it announces the spring season. By the end of June we’re saying good-bye to fresh cut asparagus for the year (at least here in the northern hemisphere.)

This gorgeous slender vegetable is wonderful roasted, blanched and sautéed, steamed, shave raw, and preserved pickled. Asparagus is a great sidekick for any variety of meat, poultry, or fish. Eggs and asparagus are good friends as well.

And, don’t forget about the grains. Use cooked asparagus in risottos, pastas, or farro salads. Try it on pizza. Wrap them in prosciutto for a lovely finger food appetizer. Purée cooked asparagus for a beautiful and warming spring green soup.

The options are endless.

Here are a few recipes to try.

Asparagus and Peas

Salmon, Asparagus and Cream Cheese Omelet

Breakfast Pizza with Eggs and Asparagus

Asparagus, Fontina, and Aioli Pizza

Eggs and Roasted Asparagus with Parmigiano-Reggiano

Risotto with Shrimp and Asparagus

Grilled Asparagus

Roasted Asparagus

A year ago on The Daily Morsel




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