lsanderson: (VN Crabs)

By MARTHA ROSE SHULMAN
Published: June 1, 2009
Fresh asparagus is available in greenmarkets in the East and Midwest through the end of June. But here in California, the season began a few months ago — a great thing, as this is a vegetable I never tire of. There’s a lot you can do with asparagus besides just eating it unadorned, steamed for five minutes or — if you’ve got nice, fat stalks — roasted. Delicate, thin stalks go wonderfully with eggs, either stirred into scrambled eggs or tossed with a vinaigrette and finely chopped hard-boiled eggs. I love to toss asparagus with pasta, and I often use it in soups. Children seem to like it, too. If the family table has seen too much broccoli, asparagus makes a fine alternative. More

Recipes for Health: Asparagus Salad With Hard-boiled Eggs (June 5, 2009)
Recipes for Health: Puree of Asparagus Soup (June 4, 2009)
Recipes for Health: Asparagus Frittata With Smoked Trout (June 3, 2009)
Recipes for Health: Pasta With Asparagus, Arugula and Ricotta (June 2, 2009)

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