Apr 2, 2013
Nothing says spring like tender green, juicy asparagus and when it finally arrives, you want to be ready for it. Steamed, shaved, or chopped into risotto, they're a welcome burst of colour after so many winter months.
We also love it because it's quick to prep for cooking. Just give it a wash and if the stalks are skinny, take a vegetable peeler and scrape off any tougher skin around the bottom. If the stalks are thick and woody, it's even easier. Grab the head and the end and simply snap them in two. They'll break naturally where the woody bottom starts. You can watch Stefano do this in this little video here.
The first asparagus harvest is also usually the sweetest, so don't wait to make any of these recipes when you finally see it in the stores.
Steamed Asparagus with Hollandaise
Asparagus and Shrimp Linguine
Asparagus, Mint & Feta Salad
Asparagus, Lemon & Ricotta Flatbread
Asparagus, Pea and Fava Bean Risotto
Brown Rice, Salmon & Asparagus Salad
Spring Vegetable Salad
Seafood Mixed Grill
Maple-Mustard Glazed Vegetables
Medley of Market Vegetables
Stefano's Pasta Primavera