Asparagus has arrived!
Green asparagus is almost a perfect vegetable: it doesn’t need any peeling or scrubbing, is particularly low calorie, has important health benefits (e.g. antioxidants), is ridiculously easy and quick to prepare and, last but not least, is absolutely delicious. Moreover, once we take its traditional luxurious image out of ours heads and let our imagination run wild, we discover it’s one of the most versatile vegetables in the world. In fact, asparagus is fantastic in as different dishes as maki sushi, stir-fry, Indian curry, spring roll or tempura. Apart from its short season, I cannot find a single flaw.
Now that Spanish organic asparagus has appeared (I still wait for the best ones, from the south of France), I cannot imagine my weekly grocery shopping without a precious green bunch carefully places on the top of my bag. I’m still too excited to think of new experiments, but in a couple of weeks I’ll certainly start playing with my beloved vegetable, just like every year. In the meantime I thought my dear readers, especially those who happen to be asparagus lovers too, might find the following suggestions useful:
It’s a lovely vegetable and versatile in its usage as well as being tasty.
Until very recently I hated asparagus! I didn’t like their looks, how stupid of me! But then I decided to put my prejudice aside and try them and they were a revelation! I love all the beautiful creations you list! They are all super tasty!
Thank you so much, Katerina. I think I liked the asparagus from the first time I tasted, but I tasted it quite late in my life…I still think the green variety is easier to cook and appreciate than white.
I immediately went to the bread tartlet with egg and asparagus which would be perfect to serve when having house guests. It is such a pretty dish.
Thank you so much, Karen. It’s very easy to make too!
Hi Sissi,
I’m just popping over from Katerina’s blog to oogle all the goodies. I’m delighted to see so many wonderful asparagus choices. I’m waiting patiently for asparagus season to arrive and when I do, I’ll have to decide which to try first, lol…In the mean time, I’ll be pinning:)
Thank you so much for sharing, Sissi…it’s very nice to “meet” you…
Hi Louise, thank you so much for your kind words and for visiting my blog. It’s very nice to meet you too! I’m hopping to see your website.
I too love asparagus and am eagerly awaiting the locally grown variety. I love all of your creative uses, looks so delicious. By the way, the cast ha time expires very quickly, can you lengthen it?
Hi, Eva. Thank you very much. Sorry for the captcha. I’ve changed something but not sure it works… let me know next time please.
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It’s pretty much the only vegetable we eat in the spring. Just can’t get enough of it! Need to start working my way through all of these lovely asparagus recipes! Thanks for putting them together Sissi. Hope you have a marvelous weekend!
Thanks a lot, MJ. I’m always looking forward to asparagus and feel like skipping all the other spring vegetables at first too!
Well I must say your use of asparagus is very inspiring – creative and diverse. By contrast, I typically throw it into salads and stir fries 🙂 oh, also frittatas! It’s so tasty and wonderfully affordable these days; love that. Speaking of no need to peel, I did recently come across a shaved asparagus salad that was gorgeous! I’m not sure I would always take the time to do that, but it was a novel presentation. Thank you for all of these delicious reminders…suddenly I’m craving this green beauty with cashew :o)
Thank you so much, Kelly, for so many compliments. Here asparagus is still quite expensive compared to other vegetables (especially when one keeps in mind a part of it is too tough to be eaten), but I’m happy that organic asparagus costs more or less the same (and everywhere). Shaved asparagus sounds lovely. I have never eaten raw asparagus, but must try it one day. Thank you for inspiration.