Fresh asparagus, purchased close to its growing area, tastes vastly different than the bunches sold most of the year at the supermarket. Local asparagus tastes sweeter, greener, and richer, even with a superior crisp snap. For the next couple of weeks, we plan to eat our fill of the local deep green and purple varieties…

By Bethany Jean Clement From The Seattle Times For a long time, cooking asparagus any way other than the very simplest seemed like gilding the spear to me. Blanching it in boiling water for just a few minutes until just tender and bright green like a spring dream, then eating it as soon as possible—what…

Are you seeking inspiration for a festive springtime platter to serve for brunch? Look no further than this very green salad, layered with fresh, clean, and simple ingredients that sing spring. Asparagus, eggs, and quinoa are layered over a bed of baby greens, drizzled with a briny citrus and caper vinaigrette. Elegant, light, and healthy,…

By Linda Gassenheimer From Tribune News Service Here’s an easy dinner to welcome spring. Wild salmon season is starting now. For this easy dinner, I added fresh asparagus and new potatoes to complete the meal. Little, sweet creamer potatoes or new potatoes are a spring crop. They have a short season, from April to June….

Earthy, crunchy asparagus brightens your plate with its declaration of springtime. Drizzled mustard sauce awakens you with its tangy heat. Aromatic and earthy, tarragon adds a layer of rustic complexity to entice the palate. What a dish for spring! Servings: 3 Prep Time: 5 min Cook Time: 15 min Instructions 1. Break the hard bottoms…

In this baked asparagus recipe, tender-crisp asparagus spears are smothered with a creamy cheese sauce, then the casserole is topped with crispy panko breadcrumbs. Blanching the asparagus first in boiling water helps preserve its vibrant green color. Medium-thick asparagus spears work best for this recipe. If your asparagus spears are very thick, they may need…

View the print-ready version of this recipe. One of my favorite soup recipes, this creamy asparagus soup is made without heavy cream – just vegetables, broth, and a bit of Parmesan cheese puréed to silky perfection. It’s perfect for early spring when asparagus is in peak season and there’s still a chill in the air. Serve…

With the change of seasons, it’s time for a fresh approach to your lunch/dinner prep. This vibrant salad features raw asparagus, rather than a roasted version, and an herb-based dressing. Round out the meal with thinly sliced pears and toasted almonds for crunch, grapes for a touch of sweetness, and goat cheese for a bit…

Springtime marks asparagus season, when they are easily available and reasonably priced. You’ll want to select asparagus that are all the same thickness so they will cook evenly. Very fresh asparagus will have closed tips and slightly moist ends. Look for medium spears, so you don’t need to peel them, and make sure to trim…

Think of pasta carbonara as the Italian version of chicken soup. It’s humble and comforting and requires the simplest of ingredients. Carbonara consists of pasta and cured pork (guanciale) or bacon, whisked in a slick sauce of eggs and a shower of grated pecorino cheese. The method is quick. It relies on the heat from…