Early Bird Veggies: 5 Asparagus Recipes to Make Right Now
If you’re anything like us, you just can’t wait any longer for asparagus season. It’s one of the green vegetables that truly signals that we survived another winter and made it to spring. While it might not be at its peak just yet, it is slowly hitting grocery store shelves and farmers market stalls. We say it’s time to start bringing it into the kitchen. Here are five ways to do just that.
Make a double batch of these seriously cheesy buns so that you can freeze half and reach for them throughout the spring when you’re in need of a quick and comforting lunch.
This is the perfect dinner to help you transition into the new season, as it still leans on earthy mushrooms and warming ginger. Tossing in crisp asparagus helps brighten everything up.
Meyer lemon season actually overlaps with the arrival of asparagus, so it’s smart to take advantage of the small window before the beloved citrus is gone for good. Here, both the zest and the juice are used. The zest is sprinkled over the cooked grains before the juice is whisked into a tangy vinaigrette for the salad.
The first bunches of asparagus that hit the market can sometimes be a bit pricey before the season is in full bloom. Instead of breaking the bank, splurge on one bunch and extend its life by making this lemony spread that’s wonderful tossed with pasta or spread on crostini.
Cool early spring days still have us craving serious comfort food, and this creamy gnocchi is just that. The dish calls for frozen peas, which means you don’t have to wait for fresh green pea season to arrive in order to make it.