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.

Asparagus 101: Teri’s Tips and Tricks for Perfectly Cooked Spears Every Time!

– 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.

How to blanch asparagus

Creamy and Dreamy: Whip Up a Fabulous Asparagus Soup Today!

Risotto Perfection: Elevate Your Dish with Blanched Asparagus!

Spring Minestrone Soup

Grilled Vegetable Summer Salad

An Easy Pasta Primavera Recipe for Spring

Whole30 Crispy Chicken with Asparagus and Sweet Potatoes

Asparagus with Zesty Garlic-Tahini Avocado Dressing


No Crumbs Left Cookbook!

Let’s go! - Teri Turner