Asparagus and radishes add warm-weather freshness to simple toasts.On another night, blanch asparagus using the same method and add to your favourite summer salads.
This fabulous spring soup is scrumptious on its own, garnished simply with asparagus tips. But you can also dress it up as we have with Lemon Cream Froth and Parmesan Asparagus Strudel. At Studio Cafe at Four Seasons Hotel Toronto, executive chef Lynn Crawford garnishes this starter with delicate yellow-green popcorn seedlings.
Pillowy fritters of delicate Ricotta top this spring-fresh asparagus salad.
For easier peeling, choose wider stalks of asparagus. If you like, use a mixture of white, green and purple asparagus for a show-stopping burst of colour.
Thread the asparagus onto toothpicks or skewers for easy flipping on the grill.
Nothing says spring like the first-of-the-season asparagus, paired here with shiitake mushrooms.
If fresh asparagus is out of season, use broccoli florets and peeled stems; cut them into 1/2-inch (1 cm) lengths to make about 4 cups (1 L).
Asparagus with salmon or the variation of caramelized onion and roasted pepper marry deliciously with custard and pastry.
The sprouting of asparagus shoots signals the beginning of the year's first harvest. Enjoy this versatile vibrant-green, vitamin-packed veggie in this wonderfully bright salad.
Crisp asparagus pairs beautifully with salmon in this one pan wonder, which is fitting for a weeknight dinner or an elegant gathering.
