Alright here we gothe season of fresh is underway. With a less than mild winter behind us spring has sprung in the best of ways. Great local strawberries may be a few weeks away but we are already seeing some great asparagus in stores and farmers markets.Anyone who grows asparagus will tell you that the season is short for a reason. “If you over-farm asparagus it is more than likely going to hurt next year’s crop as the root system will be depleted of the essentials to produced a normal size crop”, said one local area farmer.With that in mind, take advantage of the short season for asparagus. Grilled, steamed, sautéed, blanched, shaved raw, tossed into a frittata are all great ways to utilize asparagus. In the next couple of weeks we will be celebrating the asparagus season with lots of asparagus recipes. Here is a couple to get you started.
Asparagus & Potato Salad with Black Pepper Blue Cheese Dressing
Prosciutto Wrapped Asparagus