There’s so much to love about spring, but I most especially enjoy ushering in new vegetables, and early spring means asparagus is back! Asparagus should always be seasonal and fresh, so it’s a run, don’t walk moment. Now is the time to prepare asparagus in so many different ways, and I have some wonderful recipes for asparagus. Spring is the time to try something new, so get out your most beautiful dishes to celebrate the season and serve a dish you’ve never made before.
– No matter what dish you’re making, it’s important to snap off those woody ends. Asparagus will break off where it’s meant to. – Also, asparagus is not meant to be overcooked! – Asparagus can be stored in the fridge for up to five days. No need to wash it until you’re ready to cook. Trim the bottoms, fill a jar or glass with an inch of cold water, and stand the stalks on end.
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