Asparagus 11 Ways
April 6, 2018
The most anticipated harbinger of warm weather at the farmers market is the season’s first asparagus. When soil temperatures reach 50 degrees, the slender shoots emerge from the ground, leaving no doubt that spring has arrived.
Local asparagus season typically runs from late February through May, though crops were delayed by a couple weeks this year due to a recent cold snap. Local asparagus is typically brought to the farmers market within a day of harvest, which means it is more fresh and tender than what you’ll find in grocery stores year-round.
Enjoy asparagus fever while it lasts with these seasonal recipes from the CUESA archives. And to keep it simple, you can’t go wrong with a simple sauté of asparagus, peas, green garlic, and other spring favorites.
Find out which farms offer asparagus at the farmers market »
Spring Vegetable Chopped Salad
Kevin Davidson, Project Open Hand
Grilled Asparagus with Meyer Lemon Brown Butter and Parmigiano Reggiano
Matt Davidson, Pizzeria Delfina
Wild Mushroom and Asparagus Ragout with Grits
Frances Wilson, Chef and Culinary Educator
English Pea Brown Rice Risotto
Foodwise Kids Program
Chochoyotes in Spring Salsa Verde with Asparagus, Spring Peas, and Goat Cheese
Sophina Uong, Mestiza Taqueria
Warmed Grilled Asparagus Salad with a Slow-Cooked Egg
Mark Dommen, One Market Restaurant
Warm Asparagus with Mushroom Duxelle, Pistachio Mascarpone, and Radish Dressing
Tony Ferrari & Jonathan Sutton, Hillside Supper Club
Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending …
Deborah Madison, Vegetable Literacy
Spring Soba Salad with Creamy Sesame Dressing and Seasonal Vegetables
Shaun King, PABU Izakaya
Asparagus, Leek, and Goat Cheese Strata
Adam Timney, Starbelly
Asparagus and Green Garlic Soup
Foodwise Kids Program