Eat in Season: Asparagus

Enjoy asparagus three ways this spring.
By Tabitha Alterman
February/March 2011
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This bright, healthy soup gets a zesty boost from citrusy sorrel leaves. 
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Tall, slender stalks of bright green asparagus are as much a harbinger of spring as is the highly anticipated melting of snow or pretty bulb flowers popping their heads and necks out of the ground.

Whether you boil, roast, fry, bake or — gasp — serve it naked and raw, crisp-tender asparagus has the potential to become the star of any breakfast, lunch or dinner this season. It’s a perfect complement to fresh milk, butter and eggs, all of which are also super in spring. Why not try an easy scramble or classic hollandaise pairing in the morning? For a light lunch, toss raw or steamed spears in a salad with citrus vinaigrette, or munch on grilled or roasted side dishes. For hearty suppers, add asparagus to pasta, quiche or casseroles.

Want more ideas? The following recipes showcase the versatility of freshly picked asparagus and feature a winning flavor combo: each recipe is complemented by fresh lemon.








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