It’s finally spring and the beginning of asparagus season! Atleast that’s what I think when spring rolls around! Warmer weather, thunderstorms, flowers and asparagus. Just to name a few of my favorites things.

In Season: Asparagus is at its peak from February through June, though hothouse asparagus is available year-round in some areas.

What to Look For: Thickness is a matter of taste. (Martha’s favorite is jumbo asparagus.) Choose bunches with tightly closed tips and no flowering. Stalks should be bright green and firm (or pale ivory for white asparagus).

How to Store: Asparagus is best cooked the day it’s purchased, but it can be kept in the refrigerator for up to five days. Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag; store in crisper.

Here are 20 recipes to try this spring:

Easy Basic Asparagus Side Dish

Simple Grilled Asparagus Recipe

Oven Roasted Asparagus

Broiled Asparagus With Cotija Cheese Recipe

Pasta Primavera with Asparagus and Peas

Warm Farro Salad With Asparagus, Peas, and Feta Recipe

Asparagus and Goat Cheese Omelet

Asparagus Gruyere Tart

Cream of Asparagus Soup

Asparagus & Ham Stuffed Potatoes

Roasted Asparagus with Balsamic Browned Butter

Cherry Tomato and Asparagus Salad

Shaved Asparagus Salad

Garlic Butter Asparagus Pasta

Sauteed Asparagus with Olives and Basil

Asparagus Cheddar Quiche

Ham and Asparagus Quiche

Sichuan-Style Asparagus and Tofu Salad Recipe

Pickled Asparagus Recipe

Prosciutto Wrapped Asparagus

Comment your favorite recipe! Enjoy!

 

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