Asparagus and other Delights of Spring

Our lilac is blooming. A small basil plant has taken up temporary residence in a sunny spot on our kitchen island, waiting until it is warm enough to move outside. And it’s raining.  In other words, spring is here!

The season brings fresh peas, fava beans, and fiddlehead ferns. It also brings recipes for asparagus. Every magazine, newspaper and cooking blog seems to be offering its take on the quirky vegetable. (I guess asparagus is to May what turkey is to November!)

Over at The New York Times’ Sunday Magazine, Mark Bittman recently offered a dozen recipes, with options for steaming, roasting, grilling, and stir-frying. Some of his suggestions seem worth trying — steamed asparagus served with home-made aioli or a fried egg, for instance, or asparagus roasted with carrots and drizzled with soy sauce. But none of the twelve feel substantial enough to be the main course of a vegetarian meal.

Deb, the cook and writer behind the lovely blog Smitten Kitchen, has a recipe for Ribboned Asparagus Salad, and I’m dying to try it. The salad isn’t main course material, but she also offers a recipe for Shaved Asparagus Pizza — a dish The Professor will be sitting down to soon.

Over at food52, a recipe for Absurdly Addictive Asparagus rose to the top of the site’s Your Best Asparagus Recipe competition. The recipe calls for cubed pancetta, though I’m going to try a vegetarian version.

Do you have a favorite asparagus recipe? If so, send it to me. In the meantime, I’ll be cooking up Deb’s asparagus pizza and will let you know what The Professor thinks of it.

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Comments

2 Comments so far. Leave a comment below.
  1. I’m a big fan of asparagus and have always considered it the vegetable to know spring has sprung. However, I have been reading recently about the ramp (a leek/scallion type veggie) which is also big in the spring. Have you tried ramps? and thoughts on them?

    • Souzapalooza — Thanks for your comment. Are you a mind reader? I’ve been thinking about ramps, too, and planning to make this recipe for wild ramp pesto as soon as I can get my hands on some! But you’ve inspired me — I’m going to look around for other ramp recipes. I’ll write up what a find tomorrow.

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