The first year I had a CSA (Community Supported Agriculture) weekly “bag,” I got half a bag of asparagus one week. Half a bag. I’m not a family of four, so this was a daunting eating challenge, and even after freezing some and making some soup, I still had a lot of asparagus to take care of that week.
That challenge taught me that asparagus has natural friends in the kitchen: cheese, lemon, and fennel—pairings also illustrated by these recipes below. Now, I can’t imagine having spring without these seasonal shoots.