This guide to asparagus has all the information you need to know about spring asparagus including a bunch of asparagus recipes to try out yourself!
With tomorrow being March 1st I think it’s officially time to talk about spring.
I’m just going to ignore the snow still outside (with apparently more on the way) and frigid temps and think about the positive: the spring produce that’s slowly starting to creep back into the market without having traveled half way around the world to get there.
So we’re kicking off a mini-series on spring veggies today.
First up? A guide to asparagus.
A Spring Guide To Asparagus
Ok, I know we all think of the same thing when we hear the word asparagus: smelly pee.
It’s true and it’s gross, but I think it’s a small price to pay for one of the first green foods we get to devour after far too many months of hardy root vegetables and potatoes galore.
So what’s the scoop with these green stalks?
When Is Asparagus In Season?
Asparagus is in season from February until June in the United States. Of course, you’ll see it in stores at other times of the year but if you look at the tag, it mostly likely came from the Southern Hemisphere like Peru.
Green, purple and white.
White asparagus tastes exactly the same as green, it’s just grown underneath soil or sand which prevents it from turning the normal green we’re used to.
Purple asparagus is a bit sweeter than the green and white varieties due to a higher sugar content.
What To Look For In Fresh Asparagus:
Tips should be tightly closed and the bottoms should still be green, not woody looking.
How To Store Asparagus:
If not used within a day or two, asparagus ends should be trimmed and placed upright in a shallow glass of water or stood upright and wrapped with a damp cloth and placed in the refrigerator.
How To Prepare Asparagus:
Snap or cut the tough ends off of each spear and wash the asparagus under cold water to remove any sand.
Asparagus can be eaten raw (it’s great when ‘shaved’ with a vegetable peeler), boiled, steamed, grilled or my favorite, roasted.
Nutritional Benefits of Asparagus:
Asparagus is rich in Vitamin B6 and contains lots of folate. It’s also high in calcium, zinc and magnesium and has been said to help lower the risk of heart disease.
Asparagus Recipes From Running To The Kitchen:
Lemon Roasted Asparagus – This is a simple lemon roasted asparagus recipe that’s a perfect spring side dish.
Shaved Asparagus & Blood Orange Salad with Toasted Quinoa – This shaved asparagus and blood orange salad is topped with toasted quinoa for some crunch. It’s healthy, bright and refreshing.
Lemony Asparagus & Tomato Salad – This asparagus tomato salad is bursting with bright lemon flavor. Topped with sharp parmesan and fresh basil it’s the perfect way to ring in the spring season.
Asparagus Omelette Souffle – This omelette soufflé is a light and fluffy breakfast bursting with fresh spring ingredients like asparagus, green onions and optional creamy tart goat cheese.
Bacon and Asparagus Fried Couscous – This bacon and asparagus fried couscous is pan fried in bacon fat for a delicious spin on fried rice.
Lemon Dijon Crusted Asparagus Fries – Lemon dijon crusted asparagus fries are a taste of spring in every bite. Served with a lemon dijon aioli and baked to crispy perfection.
Garlic Balsamic Roasted Potatoes and Asparagus – This easy side dish of oven roasted potatoes and asparagus is made all on one baking sheet with garlic balsamic seasoning.
More Asparagus Recipes:
Leek & Asparagus Quiche with Almond Meal Crust – So, Let’s Hang Out
Spring Vegetable Tart – 80Twenty
Simple Asparagus Salad – Beard & Bonnet
Creamy Asparagus, Potato and Leek Soup – Tasty Yummies
Pasta Carbonara with Asparagus, Pancetta & Lemon Herb Breadcrumbs – Table For Two
Asparagus Frittata – Nutmeg Nanny
Asparagus and Ricotta Pizza – Just a Taste
Asparagus with Shallot Caper Vinaigrette – Wanna Be a Country Cleaver
Lemony Asparagus Risotto – Oh My Veggies