Asparagus is a perennial veggie that is loaded with folate, potassium and vitamins A and K. My favorite ways to prepare this are to grill or roast it. This helps to bring out it’s natural sweetness.
PREP TIPS: The ends of the spears can be a bit tough and fibrous. You can either eyeball where the tough part ends and cut them all evenly or bend them and they should naturally snap off at the correct point. Another method is to cut off the bottom 1/2″ or so and use a veggie peeler to peel off the tough outer skin. Save the ends/peels to flavor vegetable stock.
STORAGE TIPS: Trim the ends and store upright in a glass with an inch or so of water in the bottom. Put a plastic bag over the top and keep in the fridge for up to 3-4 days.
No recipe link needed for this one. Toss your asparagus with a splash of olive oil and some salt and pepper and grill it for 5 minutes or so, rolling them to the other side half-way through.
Preheat oven to 425. Trim asparagus and toss with a splash of olive oil and a sprinkle of salt and pepper. Roast for 10 min or to desired tenderness. Sometimes I squeeze a fresh lemon over the top after they come out. If you (like me) have a dozen different flavored olive oils in your pantry, bust them out for this recipe. Asparagus pairs wonderfully with garlic, lemon, and blood orange to name a few.
BRIGHT SPRING SALAD WITH ASPARAGUS, RADISHES AND HERBS
Springtime veggies, greens and a lemony vinaigrette. Any of the leafy greens from your share will work here.
BUTTER LETTUCE, ASPARAGUS AND HAZELNUT SALAD
Fresh mint, honey and hazelnuts with salty pecorino Romano cheese.
CHILLED ASPARAGUS SOUP
A creamy and flavorful soup for a hot day.
GRUYERE, ASPARAGUS & PEA BAKED PASTA
This is like a veggie-loaded mac and cheese topped with crispy panko breadcrumbs.