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Home > Explore an Ingredient

Asparagus

Seasonality

Spring

Quick Tips

How to cook PRODUCE

Asparagus can be roasted, sauteed, grilled, steam, or served raw when shaved. Just use caution, the texture of asparagus can be offputting when overcooked. I prefer to cook mine until just soft, but still has a bit of bite to the stalk.

How to buy PRODUCE

Depending on the size of asparagus you buy, it will differ in flavor and texture. The smaller spears are tender and milder, while the thicker stalks have a stronger flavor. It’s more important to look for stalks that look crisp and not dried out. Also, avoid stalks that have mushy tips.

How to store PRODUCE

I like to avoid using plastic if possible, which means I store asparagus on the counter, upright in a small bowl of water. Fresh asparagus will keep up to a week if stored this way. If you prefer the refrigerator, I recommend a tall glass jar that is not sealed.

Varieties

Jersey Giant
Martha Washington
Pacific Purple

About

I really like the crisp, earthy taste of roasted asparagus, an exciting spring vegetable. While I prefer the smaller, more tender stalk of asparagus, the thicker stalks are still perfectly edible. However, if you find the asparagus is especially woody, peel the outside before using. I typically grill or roast asparagus but also love the occasional raw, shaved asparagus salad.

Asparagus can be preserved by canning or by freezing. To freeze, simply cut into even pieces, 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!

In terms of varieties, asparagus comes in both green and purple, and the rare white, which has been grown underground. The dark leaves it void of the green color, which is how this happens. The flavor is more delicate and can be a beautiful presentation.

How to shave

 All Vegetarian Asparagus Recipes

  • Asparagus and Eggs
    Asparagus and Eggs
  • Asparagus Frittata with Herbs and Mozzarella
    Asparagus Frittata with Herbs and Mozzarella
  • Asparagus Omelette with Barley
    Asparagus Omelette with Barley
  • Asparagus Pasta with White Beans
    Asparagus Pasta with White Beans
  • Asparagus Polenta with Dill-Pistachios and Burrata
    Asparagus Polenta with Dill-Pistachios and Burrata
  • Cheesy Millet Polenta with Roasted Asparagus
    Cheesy Millet Polenta with Roasted Asparagus
  • Cream Baked Eggs with Asparagus
    Cream Baked Eggs with Asparagus
  • Crispy Scallion Asparagus Pizza
    Crispy Scallion Asparagus Pizza
  • Einkorn Risotto with Roasted Asparagus
    Einkorn Risotto with Roasted Asparagus
  • Grilled Asparagus Orzo Pasta
    Grilled Asparagus Orzo Pasta
  • Grilled Cheese Crepes with Shaved Asparagus
    Grilled Cheese Crepes with Shaved Asparagus
  • Pea Shoot and Asparagus Crostini with Hummus
    Pea Shoot and Asparagus Crostini with Hummus
  • Pesto Asparagus Egg Skillet
    Pesto Asparagus Egg Skillet
  • Raw Asparagus Fennel Salad and Khorsan Wheat
    Raw Asparagus Fennel Salad and Khorsan Wheat
  • Shaved Asparagus Pizza with Gorgonzola
    Shaved Asparagus Pizza with Gorgonzola
  • Spinach Asparagus Soup with Lemon Sunflower Cream
    Spinach Asparagus Soup with Lemon Sunflower Cream
  • Spring Asparagus Flatbread
    Spring Asparagus Flatbread
  • Spring Pasta with Shaved Asparagus
    Spring Pasta with Shaved Asparagus
  • Spring Sorghum Salad with Radish and Roasted Asparagus
    Spring Sorghum Salad with Radish and Roasted Asparagus
  • Three Grain Pilaf with Roasted Asparagus
    Three Grain Pilaf with Roasted Asparagus
Asparagus

Recent Recipes

  • Asparagus Pasta with White Beans
    Asparagus Pasta with White Beans
  • Crispy Scallion Asparagus Pizza
    Crispy Scallion Asparagus Pizza
  • Asparagus Polenta with Dill-Pistachios and Burrata
    Asparagus Polenta with Dill-Pistachios and Burrata

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Welcome!

I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.



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