In season from February to June, asparagus are quite fresh and prevalent at the farmers market right now. We love them because they’re super easy to cook, whether you bake, saute, grill or keep them raw. They add a bright, springy note to any dish and, oh yeah, they’re chock full of nutrients, like fiber, vitamin A and potassium, just to name a few.
Before cooking with asparagus, make sure you cut off the tough, fibrous ends (the bottom inch or so) and rinse themverywell, as they collect dirt easily.
Now that you’ve bought your bunch (or two, or three…) what should you do with them? Here are three unique recipes that all highlight asparagus without overkill. Enjoy!
Quick Dinner Fix: Grilled Sweet-and-Sticky Chicken Thighs with Asparagus and Harissa
Crowd-Pleasing Snack: Asparagus Tempura
Family Brunch: Tortilla-Crusted Goat Cheese-and-Asparagus Quiche
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