By Carolyn Malcoun [2], March 25, 2009 - 4:36am
I love spring [6], but there are some things about spring I don’t love so much. Being woken up in the middle of the night by the oh-so-loud chorus of peepers (aka cute little frogs), for instance. Or walking my dog through ankle-deep mud at the park so she doesn’t destroy our apartment due to lack of exercise. But things start to look up a bit on those walks when I see the first bright red buds on maple trees and smell that iconic “spring” smell in the air. Then I see them: my neighbor’s first stalks of asparagus poking through the ground. That’s my signal to get to the farmers’ market for the first local asparagus [7] of the year.
Get the recipe: Prosciutto-Wrapped Asparagus [8]
Then it’s time to get cooking. Though I love über-simple roasted asparagus (toss with oil, salt and pepper and roast at 450°F for 15-20 minutes), a little fanfare is fun too. I love wrapping thin slices of prosciutto around bundles of asparagus [8] and tossing them on the grill for a bit to make delicious side dish for entertaining. And speaking of entertaining, Shrimp & Pesto Pasta [9], made with a few choice store-bought ingredients, is perfect for when friends are coming over on a busy weeknight. Toss lightly steamed asparagus with crunchy radishes and a gingery sauce [10] or top roasted asparagus with a Caesar-inspired sauce [11] for quick and easy side dishes. Unless you’re lucky enough to have a patch in your backyard, grab a bunch of asparagus from the market and celebrate spring’s fresh flavor.
Asparagus Tips
TAGS: Carolyn Malcoun [2], Food Blog [12], Dinner [13], Eating green [14], What's in season [15]
Carolyn Malcoun combines her love of food and writing as a recipe contributor for EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin—Madison. Carolyn lives in Portland, Maine, and enjoys cooking, gardening, hiking and running in her free time.
Links:
[1] http://www.eatingwell.com/eatingwell_rss_feeds
[2] http://www.eatingwell.com/blogs/carolyn-malcoun
[3] http://www.facebook.com/sharer.php
[4] http://www.eatingwell.com/blogs/food_blog/fresh_asparagus_celebrate_the_first_spears_of_spring
[5] http://www.eatingwell.com/blogs/food_blog/fresh_asparagus_celebrate_the_first_spears_of_spring?section=comments#tabs
[6] http://www.eatingwell.com/recipes_menus/collections/healthy_spring_recipes
[7] http://www.eatingwell.com/healthy_cooking/healthy_food_guide/asparagus
[8] http://www.eatingwell.com/recipes/prosciutto_wrapped_asparagus.html
[9] http://www.eatingwell.com/recipes/shrimp_pesto_pasta.html
[10] http://www.eatingwell.com/recipes/asparagus_radish_salad.html
[11] http://www.eatingwell.com/recipes/roasted_asparagus_with_garlic_lemon_sauce.html
[12] http://www.eatingwell.com/category/blog_topics/food_blog
[13] http://www.eatingwell.com/category/blog_tags/dinner
[14] http://www.eatingwell.com/category/blog_tags/eating_green
[15] http://www.eatingwell.com/category/blog_tags/whats_in_season_
[16] http://www.eatingwell.com/blogs/food_blog/healthy_spring_salad_recipe_with_fresh_peas_and_crispy_fried_shallots
[17] http://www.eatingwell.com/node/277219?section=comments#tabs
[18] http://www.eatingwell.com/blogs/food_blog/vegetarian_thai_red_curry
[19] http://www.eatingwell.com/node/276919?section=comments#tabs
[20] http://www.eatingwell.com/blogs/food_blog/how_to_make_cream_sauce_without_cream
[21] http://www.eatingwell.com/node/276908?section=comments#tabs
[22] http://www.eatingwell.com/blogs/food_blog/3_diy_tortilla_tricks_how_to_make_your_own_taco_shells_taco_bowls_and_tortilla_chips
[23] http://www.eatingwell.com/node/276907?section=comments#tabs
[24] http://www.eatingwell.com/blogs/food_blog/30_minute_chicken_caesar_salad_wrap_on_the_grill
[25] http://www.eatingwell.com/node/276875?section=comments#tabs
[26] http://www.eatingwell.com/user
[27] http://www.eatingwell.com/print/10018
[28] http://www.addtoany.com/share_save?linkurl=/node/