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 in everything from salads to stir-fries, soups and sides.
Recent travel in northern Spain and Madrid, with their undying adoration for white asparagus, inspire our asparagus dishes this spring. There, the thick creamy white spears are popular as a tapas treat on slices of bread and in all manner of salads. When white asparagus is available in my markets, I scoop it up….