Asparagus Spears with Aromatic Spices

With spring comes many beautiful vegetables, and today the star is asparagus. It is primarily a European vegetable available in various sizes—from thick as your thumb to thin as a pencil, and even almost white when grown without direct sunlight. Most asparagus remains white instead of turning green, which is why you often see bottled asparagus in a salt solution. These days, asparagus is common in local supermarkets and is more affordable when in season.

There are many ways to enjoy asparagus: as the star of a salad, tossed into pasta, a co-star in an entrée, or even in a creamy soup. Here are some suggestions from our Italian and French friends:

Crazy Raw Asparagus Salad

Most people don't consider eating asparagus raw, but it is quite delicious when uncooked! It is healthy, crunchy, and fantastic with dips. Simply trim the tough, woody bottom (save it for soup or stock), cut the spears into diagonal pieces, and spread them over your salad. Drizzle with a smooth sauce made from soy sauce, Dijon mustard, honey, apple cider vinegar, pepper, and salt.

Half-blanched and Still Crunchy

In a saucepan over medium heat, add a thin layer of water and bring it to a boil. Add the asparagus so that only a quarter is submerged. This method helps preserve nutrition and crunch. Using tongs, flip the spears a few times until ready to remove, then plunge into cold water or serve immediately with Parmesan cheese as a starter.

Well-cooked

If you prefer your vegetables well-cooked, tie a small bunch into bundles and boil for 3 to 5 minutes, depending on the thickness.