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We love asparagus. Thin, thick, roasted, grilled, simple, or sauced.
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All About Asparagus

Hello!
 
How goes it for you all? I hope well. I am processing a lot of different thoughts and emotions these days. And while I hope to gather them in some cogent way in this space in the near future, right now I’m not finding adequate words, so more on life, kindness, equity soon. For this particular moment, I am focusing on asparagus. In the immortal words of Walk the Moon, one foot in front of the other. 
 
There are a lot of vegetables that herald the arrival of spring (fiddlehead ferns, ramps, early peas), but if there is one universally loved and easy to find vegetable that shouts “Spring!” the loudest, it’s probably asparagus. When those first spears appear in the markets, you know for sure that winter is in the rearview mirror. 
 
And I love asparagus. Thin, thick, roasted, grilled, simple, or sauced—those stalks make regular appearances on my table from March to June (and for sure beyond, but I do tend to firmly hitch my wagon to seasonal produce). Here is the 101 on how to cook this versatile vegetable.
 
And now, friends and cooking comrades, without further ado: asparagus.

Roasting is probably my favorite ways to cook asparagus. The natural sugars in the vegetables are concentrated by the high heat and you get a lovely golden exterior.

Click here for the recipe.

A notch above plain roasted asparagus, but not a whole lot more effort. Panko bread crumbs mixed with garlic, Parmesan, olive oil, and parsley make a lovely crumbly topping for asparagus.

Click here for the recipe.

When you want to bump up spring a notch.

Click here for the recipe.

This is a four ingredient, ten minute recipe. Crisp, tender spears buddy up to chewy savory, umami-ish shiitakes.

Click here for the recipe.

Barely cooked asparagus lends crunch and color to this quintessential pasta salad. This is also a nice way to play around with other spring vegetables.

Click here for the recipe.

This lemon sauce is vivid with citrus and a bit (not too much!) of hot sauce. Think of it for other roasted or grilled vegetables as well.

Click here for the recipe.

Simply roasted asparagus become downright magical when drizzled with a sauce made from creamy crème fraiche and herby pesto.

Click here for the recipe.

This cheery, fresh green-and-white orzo salad features asparagus and sugar snap peas.

Click here for the recipe.

On a chilly night, we may still be in soup mode. This is a very flexible vegetable soup recipe, beautiful, simple to make, and comforting but not heavy.

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!

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