Asparagus is the vegetable I always hear stories about, like the wild aspragus that use to grow out to my aunt and uncles or the “hurry up and pick before anyone else sees it” stories. I really the crisp, earthy taste of simple roasted aspragus and I feel that it is definitely one the treats of spring. Make sure to get smaller stalks of asparagus: as aspragus grows, it becomes woody and inedible.
Asparagus can be preserved by either canning or by freezing. To freeze, simply cut into even piece, blanch or steam for 2-3 minutes, pour into an ice bath, pat of excess moisture, and place in a freezable container. Canning takes a bit of special care but there are good instructions on the Year of Plenty site!
Recipes from Around the Web:
Baked Asparagus Frittata from Cookie and Kate
Lasagne with asparagus and mushrooms from Five and Spice
Roasted Asparagus and Chanterelle Fricassee from Roost
Asparagus and Spring Onion Risotto from The Year in Food
Whole Wheat Crepes with Spring Vegetables from This Homemade Life
Asparagus Popover from Always With Butter
Quinoa with asparagus and toasted coconut from Scandi Foodie
Warm Asparagus Salad with Basil and Mint Pistou from Sprouted Kitchen
Shaved Asparagus Salad with Parmesan from A Couple Cooks