Asparagus is a harbinger of spring; and like most vegetables, it’s very versatile.

  • Serve it broiled, grilled, roasted or steamed.
  • Add it to Eggs Benedict, omelets and scrambles, pasta, salads and quiches.
  • Make asparagus soups.
  • Include it with a crudités plate.
  • Use it as a topping for risotto.
  • Top bruschetta with goat cheese and asparagus.
  • Pickled asparagus is a delicious snack and side. Here’s how to make it.
    We’ve got lots of asparagus recipes for you below, for every meal of the day.

    A tip from asparagus growers: squeeze a bit of fresh lemon juice on top, or use lemon zest.
    > How to buy and cook asparagus.
    > The history of asparagus.

    Green asparagus is the norm. But you may come across purple asparagus, and the more rare white asparagus.

    White asparagus (photo #2) is a special treatment of conventional asparagus, grown for its color. They’re less herbaceous and fibrous than green asparagus—more delicate.

    The spears must be grown under a layer of topsoil or in the dark without exposure to sunlight.

    Light would engender photosynthesis and the development of green chlorophyll. The growing technique was developed in France in the mid-1600s.

    If you come across fresh white asparagus and want to see if the extra cost is worth it, steam them with a bit of salt and taste their nuances before adding butter or another ingredient.

    You may or may not find a difference worth the money.

    Never buy bland, canned white asparagus.

    Here’s more about white asparagus as well as purple asparagus, a breed that is larger, sweeter and tastier than the conventional green types of asparagus.

    Purple asparagus (photo #2) was originally developed in Italy by farmers in the Albenga region of the Italian Riviera.

    It was first commercialized under the variety name Violetto d’Albenga.

    Purple asparagus retains its color if cooked briefly (blanching, quick sautéing), or used raw (crudités, salads) or pickled.

    But it reverts to green with prolonged cooking.


    Enjoy asparagus every meal of the day!
    Breakfast & Brunch

  • Asparagus Frittata With Red Bell Peppers
  • Asparagus Scramble With Herbed Cream Cheese & Tomatoes
  • Breakfast Tartine With Asparagus
  • Chickpea & Asparagus Toast
  • Jean-George Vongerichten’s Fried Eggs & Asparagus

  • Asparagus Pizza
  • Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce
  • Fresh Asparagus & Smoked Salmon Sandwich
  • Thai Grilled Lamb & Asparagus Salad
  • Lyonnaise Salad With Bacon, Eggs & Asparagus
  • Spring Salad With Burrata & Asparagus
  • Tuscan Grilled Cheese Sandwich With Asparagus

  • Asparagus & Mushroom Pasta
  • Asparagus & Shrimp Risotto
  • Green Lasagna With Asparagus & Pesto
  • Grilled Salmon & Asparagus
  • Linguine, Asparagus & Parma Ham (Prosciutto)
  • Linguine In Clam Sauce With Asparagus
  • Morels With Scallops & Asparagus
  • Pasta Primavera Alfredo With Asparagus
  • Warm Salad Of Asparagus Spears & Seared Lamb Chops With Fresh Mint Vinaigrette
    First Courses & Sides

  • Antipasto Plate With Asparagus
  • Asparagus & Grapefruit Saute
  • Asparagus & Prosciutto Wraps
  • Grilled Asparagus & Mushroom Salad With Shaved Parmesan
  • Grilled Rack Of Asparagus
  • Radish & Asparagus Salad With Blood Orange Vinaigrette
  • Sweet & Spicy Szechuan Asparagus

  • Asparagus Dip With Hummus Or Beans
  • Asparagus Bruschetta With Pancetta & A Parmesan Crisp

    Spring Asparagus
    [1] Spring is asparagus season. Dig in: they’re delicious, nutritious, and very low in calories (photo © Good Eggs).

    [2] There are three colors of asparagus: green, white and purple (photo © Australian Asparagus Growers).

    Asparagus Burrata Salad
    [3] Asparagus for lunch, with burrata, prosciutto and crostini (photo © Barbuto | NYC).

    [4] Asparagus on your pizza, here with spring peas and grana padano cheese (photo © Oath Pizza).

    [5] For brunch or lunch, an asparagus and bacon frittata (photo © Fresh Planet Flavor).

    Linguine With Prosciutto & Asparagus
    [6] Linguine With Asparagus & Parma Ham (photo © C.C.I.A.A. Di Parma).



    The post TIP OF THE DAY: Spring Asparagus first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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