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A is for Asparagus

A is for Asparagus

I love asparagus. And I know I’ve written about it before. But since we’re almost into fresh asparagus season here in the northeast, I just couldn’t help but make it the topic of conversation again. Asparagus is one of THOSE veggies. My informal poll tells me that people either love it or hate it. It’s not one of those that someone offers and you think, “yeah, I guess asparagus would be ok.” It’s either, sadly, one of those that someone despises, or like me, can’t get enough of.


Asparagus, if it is something you like, is an extremely versatile vegetable. Simply boiling it with a little salt and butter makes a quick, easy side. I love to roast mine with olive oil, garlic and onions; also another quick delicious option. There are asparagus tarts, asparagus quiches, and a plethora of asparagus appetizers. I also include it in my charcuterie board. Fresh, uncooked asparagus is as crisp as a carrot and pairs well with a number of cheeses and meats.


If you love asparagus like I do, then you already know what I’m talking about. If you’re new to asparagus, I urge you to check out the hundreds of recipes available (some of my favorites below) and treat yourself to THE Taste of Spring!


Raw Asparagus Salad with Walnuts and Parmesan (from Alexandra’s Kitchen)

Cream of Asparagus Soup  (from Delish)

Crescent Wrapped Asparagus  (from Simply Sated)

Lemon, Shrimp and Shaved Asparagus Pasta  (from Country Living)

Shelley Nicholson

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