March Cravings : Asparagus

Spring.

Spring means being outside without stupid, bulky winter layers and that we're heading into sandal weather. It means I don't need to have socks on at all times (free my feet!).

Spring means longer days -- and Daylight Saving Time, but let's not talk about that, except that it means longer evenings, which are awesome. So maybe we kinda just talked about it?

Spring means summer is on the way... and street festivals... and dining on patios... and outdoor music... are all closer.

Spring means vegetables other than potatoes and squash and cabbage. I love them. They're are all delicious, but after a long winter when you see the first bundles of asparagus at the store it's... **chef's kiss**.

How To Eat All The Asparagus

Sometimes a simple dressing of oil, garlic, and lemon zest is best, but asparagus is definitely worth gussying up. Spruce it up like it's date night and put it on a fancy plate, know what I mean?

Cheese: Parmesan, Asiago, Fontina, Goat, or Ricotta
Bacon
Prosciutto
Butter
Cream
Crushed red pepper
Dijon mustard
Sesame oil
Leeks
Pistachios
Bread crumbs
Puff Pastry

I'm thinking of topping mine with a four-cheese fonduta and some garlicky breadcrumbs or a quick puff-pastry appetizer with sharp white cheddar and some caramelized onion.

You can steam it, sauté it, roast it, broil it, & grill it. Just don't bother with boiling it (blech!). Well, unless you're making soup, that's about the only time I'll approve of boiled asparagus.

We need options and variety after a long midwestern winter. Let's add some spicy, savory, fun to our plates. I'll never get bored with simple vinaigrette dressed asparagus, but there are some really tasting looking options out there. Here are some ideas for making something extra special with that next bundle you pick up.