Is there anything that says spring as brightly as asparagus?
This is one welcome vegetable, whether you like yours peeled or unpeeled, skinny or thick, green or white.
The local variety will be available in the next few weeks, says Susan Berkson of the Minneapolis Farmers Market.
Those first few meals of asparagus need little embellishment. Simple steaming or roasting suffices after months without. But by week’s end (we are enjoying these daily, are we not?), the cook may be looking for a few more options for prepping this harbinger of the change of seasons.
Consider some of your options: a frittata, risotto, marinade, among them. Now let’s get cooking. See recipes on T3.