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.
Buy local and cook fresh.
Grilled Artichokes with Asparagus, Fennel, and Parmesan in Lemon Vinaigrette
Asparagus Gruyère Soufflé
Asparagus, Goat Cheese, and Morel Roulade With Parsley and Bourbon-Smoked Paprika
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