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

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