Though asparagus is available nearly all year, most people consider it a spring vegetable. It pairs as well with seasonal roasts as with lighter fare, such as salads with a citrus vinaigrette. (AP Photo/J.M. Hirsch)The fact that decent asparagus is now available all year doesn’t really matter. We’ve been programed to think of it as something we must eat in spring. And so we shall.
The good news is that asparagus is wildly versatile. It’s delicious raw (and wrapped in prosciutto), roasted, shaved, sliced, chopped, even pureed (think creamy soup). Its assertive flavor means it pairs well with robust meats (everything from the roasts of early spring to the barbecue of early summer), but it still is light and fresh enough to work in a salad (farro and feta would be nice).
So to help you get spring off to a great start, here are 10 fresh, easy ideas for eating more asparagus.
* Soup: Cut 1 bunch of asparagus into 1/2-inch pieces. Steam until just tender and still bright green. Reserve 1/2 cup of pieces, then blend the remaining asparagus with 1 cup warmed half-and-half and 1 cup warmed low-sodium chicken broth or stock. Season with salt and pepper and a pinch of cayenne. Spoon into bowls and top with the reserved pieces of asparagus and a sprinkle of crumbled feta cheese.
* Pizza: Arrange thin asparagus spears over a prepared pizza crust. Top with slices of brie and pieces of torn prosciutto. Bake at 400 degrees until the crust is golden and the cheese is melted, about 10 minutes. Drizzle with balsamic glaze.