Tulips, daffodils and asparagus, those are the first spears of green that poke their heads out of the cold earth after a long, grey winter. Asparagus is one of my all-time favourite treats that start a new season in the garden. Niagara farmers, Sue and Frank Pohorly let me walk through their asparagus patch and pick the tallest, most slender spears and eat them raw, straight from the earth. It reminds me of eating red licorice as I walk around in pursuit of my next pick. But instead of eating something artificial with tons of sugar and no satisfaction value, these are crunchy, bright with exciting flavours of the sweetest sweet pea you’ve ever eaten. Yea, asparagus is a food that is alive with the ability to excite the most tired, winter palate. Here are 10 different ways I’ve found to enjoy asparagus season in the most glorious way.
Asparagus with Chili Vinaigrette
Asparagus with Miso Butter
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Lemon Risotto with Asparagus and Peas
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Casarecce with Griddled Asparagus, Sugar Snap Peas and Ricotta
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Shaved Asparagus and Carrot Salad with Toasted Cumin Vinaigrette
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Soft-Scrambled Eggs With Asparagus
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Avocado Asparagus Tartine
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A Spring Vegetable Tart
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Oven Roasted Asparagus
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Asparagus with Almonds and Yogurt Dressing
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