Asparagus Roundup! 3 Recipes for Spring’s Tastiest Spears
Early each spring, tiny little tufts of asparagus peek their heads through the warming soil. They’re one of the earliest harvests of the growing season, and their rich, unmistakable flavor is a welcome sign of warm days ahead. But asparagus season is short, and that flavor is at its best in spring. So gather up all the asparagus you can now, and eat it grilled, steamed, roasted or any other way you can think of. Here are three delectable recipes to get you started.
Grilled Organic Asparagus with Bagna Cauda
This gourmet recipe is also easy to prepare. The bagna cauda—an Italian-style butter sauce with capers, garlic, anchovy and lemon—adds zing to grilled asparagus spears, bringing out their earthy flavor and overlaying it with a warm, velvety texture.
Get the recipe: Grilled Organic Asparagus with Bagna Cauda or watch the video.
Brown Rice Pasta with Asparagus, Shiitakes, Pumpkin Seed Pesto & Raw Goat Cheese
From the nutty brown rice pasta, to the fresh herbed pesto, to the salty, savory goat cheese, this dish is packed with flavor. Add asparagus and shiitakes, and you’ll be savoring every bite. This recipe also happens to be very healthy and balanced, perfect for a special occasion or for treating yourself right every day.
Get the recipe: Brown Rice Pasta with Asparagus, Shiitakes, Pumpkin Seed Pesto & Raw Goat Cheese
Asparagus, Red Pepper and Potato Frittata
The perfect dish for a springtime brunch. Fluffy egg frittatas are similar to quiches, but without the heavy crust. This version gets flavor and color from the asparagus, mushrooms and peppers, and a light texture from egg whites and hashed potatoes. Once you’ve mastered this one, you can make it with any ingredients you like. Just don’t skimp on asparagus.
Get the recipe: Asparagus, Red Pepper and Potato Frittata
image:: Michael Patterson
