Copy
All About Asparagus!
View this email in your browser

5 Recipes to Get You Excited About Asparagus Season

Is it too early to start talking about asparagus? I don’t think so. It makes me feel perky about the impending season. Two weeks til Daylight Saving Time . . . not that I’m counting . . . every minute . . .
 
When I was first dating my husband, he told me he really liked asparagus, but hadn’t had much of an opportunity to eat it. So that spring, I made a lot of asparagus. A lot. So much that at some point he (I believe it was gently
the relationship was new) said something like “I said I like asparagus, not that I want to have it every night.” Well, excuse me for being the best girlfriend ever. 
 
Having said that, it’s true that I do go overboard when I latch on to something.  Recently there was a week of Treviso (red chicory) salads, which pleased no one but me. And there have been moments where family members have suggested that maybe there is such a thing as too much (fill in the blank). What can I say
I’m an enthusiast.
 
OK, so on to the wonderful almost-spring topic of asparagus. Pretty much any way you can cook a vegetable, you can cook asparagus. Here are some of my favorite takes:
Roasting is probably my favorite way to cook asparagus, and these spears are elevated with a crunchy topping of panko bread crumbs mixed with garlic, Parmesan, olive oil, and parsley.

Click here for the recipe.

A delicate and simple herb dipping sauce to dunk those spears into makes this a terrific appetizer or an elegant (easy, easy!) side.

Click here for the recipe.

This is an Asian stir-frysuper quick, super easy. Just a few drops of sesame oil add the most wonderful toasty, nutty flavor to this dish.

Click here for the recipe.

This lemon sauce takes mere minutes to pull together and brightens up roasted asparagus considerably. You can use this lemon dressing with just about anything you can think of, if you can think of anything besides asparagus.

Click here for the recipe.

Did you know that you can eat asparagus raw? You want to work with very fresh asparagus and make sure to peel off any thick skin toward the bottom of the stalks. This dish is both fresh and satisfying at the same time and can function as a side or a main dish.

Click here for the recipe.
BUT WAIT, THERE'S MORE . . .
See More Recipes on TheMom100.com
If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

Did you like this newsletter? Forward it to a friend! Or if you’re seeing this newsletter for the first time, hello and welcome, and you can subscribe here.

Xx,


Twitter
Facebook
Website
Pinterest
Instagram
Copyright © 2020 by Mom 100. All rights reserved.

Our mailing address is:
Mom 100
Workman Publishing Co., Inc.
225 Varick Street, New York, NY 10014

Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list

Receiving our newsletter means you agree to Workman Publishing Co., Inc.'s Privacy Policy and Terms of Use. We use Mailchimp as our marketing automation platform. Personal information is processed and stored in accordance with their Privacy Policy and Terms of Use






This email was sent to <<Email>>
why did I get this?    unsubscribe from this list    update subscription preferences
Workman Publishing Co., Inc. · 225 Varick Street, New York, NY, United States · New York, NY 10014 · USA